This is my grandmother's recipe; she was an excellent cook ... You probably won't need all the clam shells. Put the stuffed clams onto a tray and refrigerate for 30 minutes.

This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell, but the work is not difficult. Look for crabs that are lively and heavy, and buy them on the day you're ...

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 ...

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 ...

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 ...

The filling and sauce can vary depending on the recipe. However, it's common to see the shells stuffed with a ricotta cheese filling (sometimes including ground meat) and baked with tomato sauce.

How to Make Sausage Stuffed Shells: Preheat oven to 375 degrees F. Boil pasta in large pot with water and add salted butter ...

We were at a holiday party for the Food team at my house, and Ann – the Post’s recipes editor at the time – was raving about a dish of baked stuffed shells I had made. In our years of ...

We are seeing restaurants experimenting with paniyaram. This stuffed paniyaram recipe is here to stay. Want to know how it is made? Check the recipe inside. Kuzhi Stuffed Paniyaram Recipe: Almost ...