Home cooks may find cooking clams intimidating, but if you avoid this common mistake, you will enjoy perfectly cooked and ...

Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to prepare, you should definitely opt for fresh instead of canned clams! The ...

Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a ...

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 ...

Add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns (fresh or dry), chillies, fish sauce, sugar and salt. Stir-fry for about a minute ...

Heat a very wide pan over a very high heat until it smokes. Combine the clams, tomatoes, garlic, pepper flakes and oil in a bowl (if your pan's not going to be wide enough to hold them all in more ...

Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies ... For wok-frying the clams, put about half of the oil into a large wok and allow to reach a medium heat.

Add the clams, wine, pepper flakes ... Transfer the packets to a baking sheet and bake until the paper browns lightly, ?5 to 7 minutes. If you have convection, turn it on to help the paper ...

Curious about canned vs. fresh clams? Discover the differences in flavor, texture, and convenience to help you choose the ...

consumers of fresh clams can expect firmness if cooked well and a rubbery texture if overcooked. Hungry for more? Sign up for the free Daily Meal newsletter for delicious recipes, cooking tips ...