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

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 like the real deal.

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

The best meals are also often the simplest meals, made with just a handful of everyday, easy-to-find ingredients.

1. Prepare the broth. Pour 1 liter of water into a saucepan, add fish bones, chopped carrots, onions and a pinch of salt.

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.

Though the pasta "tastes of just three things: green garlic, butter, and clams," she wrote, "there’s uncommon depth to the dish. "The pistachio-green sauce is achieved by cooking the green ...

We have gathered all the information for you in one convenient spot, but please keep in mind that these are subject to change. We do our best to keep everything updated, but something might be out of ...

Shellfish such as clams and mussels need liquid to cook without drying out. They are also easily overcooked, which can lead to a chewy rubbery morsel that you don't want anywhere near your plate.

From classic French onion to soothing chicken, fragrant spicy broths to a creamy chowders, there’s a soup recipe for every ...