Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat ...

If you're hungry and don't mind the thought of room-temperature mollusk meat, you might want to eat clam chowder straight ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

Here’s a recipe that Minnesotan Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

Pizza toppings can be a controversial subject. However, there is one ingredient you shouldn't overlook, and it unexpectedly ...

3. Remove the shrimp from the pan and set it aside. 4. Add the coconut milk, 35 per cent cream, and lime zest to the pan bring to a boil. Reduce the heat and simmer for 5 minutes or until sauce ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and ...