Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

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 ...

First, check for cracked shells and goners ... many cooks also call for you to scrub your clams, like in this recipe for ...

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

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 ...

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 ...

Oysters and clams are two very popular edible mollusks or bivalves. Although they have many similarities between them, there ...

Discard any open clams, rinse in tepid water, and scrub any debris from the shells before soaking. Most clams come precleaned, but an extra half-hour soak in salted water is insurance against a ...

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 ...

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. 3. Add the spaghetti and the chopped parsley to the ...