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

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

When the oil is hot, add the garlic and both types of chillies. Stir fry for about 30 seconds, then add the clams. Add the fish sauce mixture, stir well and bring to the boil. Lower the heat ...

The sauce: We create our simple but decadent sauce with just a few ingredients: butter, fresh parsley ... Meanwhile, in another large pot over medium heat, melt butter. Add garlic, parsley, and red ...

Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes.

Add the butter, sweet chilli sauce, ginger, spring onions and coriander, and use a spoon to mix together quickly. Tip the steamed clams into the wok, and toss a couple of times, so that all the ...

until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

Once the majority of the clams are open, add the wild garlic (or samphire) and toss the sauce around everything. Discard any clams that haven't opened and serve piping hot with lime juice ...

If too thick, add more clam juice. Add bay leaf, thyme, potatoes and green garlic. Simmer until potatoes are tender, about 15 minutes. Meanwhile, in a separate saucepan over medium heat ...

We think the shells of these clams are beautiful, so serving them in their shells looks great. We have grilled them with delicious smoked butter and a tasty crumb to give them a bit of texture ...

including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from supermarkets often has an unpleasant metallic taste, so don't use it for this dish, and also resist using a garlic ...