Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to prepare, you should definitely opt for fresh instead of canned clams! The ...

The ingredient is the cornerstone for a number of delicious recipes, particularly creamy New England clam chowder. While fresh clams seem like they're the best option for chowder, canned clams can ...

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 ...

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Place the clams directly on the coal – they’ll open ... Garnish with sea herbs ( sea lettuce and fresh shredded dulse). Serve on a bowl filled with sea-salt.

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

Bobby Flay's version of the famous Italian-American seafood stew from Fisherman's Wharf in San Francisco features large pieces (in abundance) of fresh shrimp, snapper, and littleneck clams.

Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies ... For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat.