Introducing my Japanese Steamed Clams recipe, a dish that embodies simplicity ... It's an uncomplicated process - just steaming fresh clams in Japanese sake with a touch of sliced ginger and ...

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 ...

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 ...

This recipe from Michelle McGlinn is a Spanish-inspired version of moules-frites ... Sprinkle fresh cilantro on top, if using, and serve right away. How Do I Prep Mussels And Clams Before Steaming?

It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes ...

I used New Zealand wild caught clams — vacuum-packed and fully cooked — in this recipe, which makes preparation for the dish very simple. Just add the clams at the end to warm through.

2. In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...

I quickly came to love the presentation and appreciate the flavor of those freshest of clams. But I’d like to introduce you to my solution to the clam quantity situation, my recipe for Linguine alle ...