Making New England clam chowder doesn't have to be a daunting task. Here are 11 tips from two experts to make sure it tastes ...

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

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

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

Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium. Cook for several minutes ...

Bring a pot of salted water to the boil. Cook the spaghetti el dente then drain, toss through oil and set aside. Heat a large saucepan with lid. Add clam with 1/2 cup of water then quickly put the ...

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit ...

Cook for 10 minutes, or according to the packet instructions, until just tender (al dente). While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted ...

Rachael demonstrates how to make flavourful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests. She also cooks up a side dish of warm zucchini and corn ...

And that shell comes in all different sizes. There are small clams, like these, which are often used for cooking. And then there are giant clams, which can grow more than a meter long and weigh as ...

Learn about Japanese home cooking with chef Saito! Featured recipes: (1) Clear Soup with Hamaguri Clams and Egg Balls (2) Cherry Blossom-shaped Crab Rice. 1. Add washed Hamaguri clams to a pot ...