It’s hard to make a clam taste bad. The bivalves ... Stir until the basil wilts, then serve immediately with steamed rice.

Wash the clams in several changes of cold water ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of ...

In the case of mussels and clams, you can stretch your ... served in France and Belgium where mussels are steamed in a fragrant white wine sauce and served with fries, as well as bread, for sopping.

This pasta dish is particularly delicious with a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

Brantley, founder of the popular blog Everyday Maven, is known for her philosophy of "whole food in half the time." Her easy ...

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 ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

Steamed custard is a dish my mother made frequently ... soaked in warm water until soft), other times it was chopped canned clams, or some cooked fish or seafood. It’s also one of the first ...

Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the ...

Once you know what to look for, it's easy to tell them apart (although ... The answer to this question is highly recipe specific. Clams and mussels are often used in conjunction in dishes, and can be ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.