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.

Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out ...

In a saute pan add garlic and fresno chili and lightly caramelize. Add in clams and Deglaze with white wine and mussel stock. Cover with a lid until clams open and add butter. Next add in the ...

Start a large stock pot or pasta pot of water to boil. Add about a tbs of kosher salt per 3 qts. of water. Scrub clams with a small brush under running water. This removes the sand. Heat olive oil ...

Know that when looking for them in store, Manila clam shells range in color from white to yellow ... Plump, juicy, and sweet, serve them steamed, in pasta, or stuffed and baked. Spencer recommends ...

Little neck and soft shell clams are great for pasta or steamed clams because of their small size and mild flavor. Hard shell and manila clams are great in chowder. Cherrystones are larger and perfect ...

This one-pot pasta comes together in minutes, requires zero prep and minimal cleanup. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This weeknight clam pasta comes together ...

You'll find us at the bar. What to Order: Roasted treviso; linguine with Manila clams; hanger steak with sunchoke purée We Love: That the iconic Marilyn Monroe photo in the men's room inspired an ...