Oysters and clams are two very popular edible mollusks or bivalves. Although they have many similarities between them, there ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve immediately with steamed rice and stir-fried green vegetables.

Energy expenditure, food intake, activity and body temperature are measured in mice using the CLAMS instrumentation system located in the MMRU in the CNRC. Each experiment is individually designed to ...

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Wash the clams in several changes of cold water, discard any with damaged or broken shells. Heat the extra virgin olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a ...

Once you have clean clams and debearded mussels, the shellfish are ready to add to the broth. If you skip these steps, your ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

For many people, “staying healthy and in shape” translates to burning calories and keeping weight in check, and running is a top activity for revving your heart rate and blasting calories.

Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl.

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...