Rinse the clams in fresh water, scrub the shells ... in one layer on a large shallow plate and put it on the tier of a steamer, or on a low rack in a wok. Pour boiling water into the bottom ...

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

The Bee wants you to share your best food and drink photographs with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying.

In the case of mussels and clams ... lid. Steam for 5-10 minutes, or until all the shells have opened. If any shells remain ...

While it might be tempting to order all of your favorite foods and have them delivered directly to your home, there are some ...

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 ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

This time, we'll saute and steam frozen clams with cabbage and snap peas. Taking advantage of the natural saltiness of the clams, we've kept the seasoning simple. After cooking with sake and water ...

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 ...

A quick reminder after last month’s public serv-fish announcement: Black cod is still being sold at bargain basement prices ...