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 ...

The answer largely depends on the intended use of the clams and their salt content. For many recipes, rinsing canned clams isn't de rigueur but helps prevent unforeseen flavors from being present in ...

You can find the award-winning recipes in just about every store in America today. Share Tony’s Canned Clam Chowder with friends and family from a condensed 51oz can that yields nearly 3 quarts.

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

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

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

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 ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.