These fried stuffed clams are good ... serve the clams with finely julienned ginger mixed with brown vinegar. This is my grandmother's recipe; she was an excellent cook. Rinse the clams thoroughly ...

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 ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean ... Remove and discard the top shell from the clam, then detach it from the bottom shell by ...

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.

For the rice and clams, heat the oil in a 28–30cm/11–12in ... then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Serve the dish in its cooking pot with the aioli ...

This recipe ... each shell under cold running water. Brush away any sand, dirt, or debris, and pull the beard toward the ...

Also their shells are more teardrop-shaped when compared to clams," says Erin T. Spencer, marine ecologist and science writer. Another visual difference is that mussels have a bundle of thin fibers ...

This is a great way to serve them if you want to make an easy pre-dinner snack that will impress your guests. Evenly divide the butter over the clams and top with 1 tsp of the barbecue sauce and ...

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 ...

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 ...