Canned clams require nothing but opening and dropping in a pan, and you still get plenty of that salty, rich flavor. Read ...

Also, consider the wide variety of canned clams readily available. For pasta dishes, Italian-style clams packed in white sauce might be your best bet. Depending on the recipe, you may need to choose ...

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

Canned clam chowder is a dish that can be enjoyed year-round and it’s not too difficult to make. There are many types out there, but the best recipe will always depend on your taste buds.

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

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 ...

Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer clams to it as they pop open. Discard any clams that remain closed.

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 ...

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 ...