I recommend mastering linguine with clam sauce. It’s a classic for a reason. I’m partial to making the dish “in bianco,” meaning a “white” sauce that’s ... to the clam quantity situation, my recipe ...

Remove opened clams. Continue to do this until all are opened. Discard those that do not open. This is where I carefully and slowly pour the remaining sauce into another pan leaving a couple tbs ...

For pasta dishes, Italian-style clams packed in white sauce might be your best bet. Depending on the recipe, you may need to choose between chopped or whole clams. You can also select from ocean or ...

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 ...

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 ...

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 ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

There ain’t snow cure for the wintertime blues. Let the wonder of winter fill your heart with joy. Cocoa and pumpkin spice ...