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 ...

Here is one such dish: an umami-rich salted egg prawn tofu. The red of the prawns and the green onions dance with the ...

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 ...

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 ...

Once boiling, reduce the heat to low, toss in the potatoes, and simmer, uncovered, for 15 minutes. Add the clams, reserved ...

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 ...

Award-winning journalist Betsy Andrews brings us this classic white clam dip featuring hot sauce and fresh dill to cut through the richness and add a touch of vibrant color. Recipe developer Anna ...

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 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 ...

Make Red Lobster Clam Chowder at home with this easy recipe. It tastes so close to the Red Lobster’s version. You can make ...

Authors should provide at the time of submission a short paragraph explaining why their work justifies urgent publication as a Communication. Ideally, a Full paper in Food & Function should follow ...