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 ...

Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to ...

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 ...

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 ...

The clam flavor is pure and fresh and loaded with a hearty blend of celery, carrots, tomato puree and on the table before you know it. For the latest in comfort food innovations this winter season ...

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.

An envelope. It indicates the ability to send an email. What's inside a clam? A retractable foot, a siphon for sucking up water, powerful muscles, and, sometimes, a pearl. And you thought oysters ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

Rinse the clam meat under cool, running water, then drain and pat dry with paper towels. Fresh green peppercorns are sold at shops specialising in southeast Asian ingredients. If you can't find ...