This one-pan hake and clams recipe is light, flavourful and made for spring — perfect for impressing Easter guests without ...

Dive into a rich and flavorful Chinese-style red sauce mukbang featuring tender octopus and juicy clam skewers, all glazed in ...

The small freshwater clams, known in Japan as "shijimi," are in season in summer and winter. This week, we'll show you how to prepare them in a red miso soup. Since clams in soup produce good ...

Shangurro razor clams are Rick Stein’s delicious take ... add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining ...

To make the sauce: In a deep ... Add the clams, cover and cook until just cook through, 2 to 3 minutes. Add the tomatoes, lemon zest, parsley and red pepper flakes and stir to combine.