Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Whether served as an appetizer or the star of the meal, these baked stuffed clams are sure to please. This recipe takes little neck clams to a whole new level by pairing their natural brininess ...

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 ...

Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt. In a small bowl, whisk the cream with the wine and lemon juice and season ...

The clams are ready when the shells open. Push the clams to the sides of the wok to create a well in the centre. Stir the cornstarch/water mixture, then drizzle it into the liquid in the well.

Drain in a colander. Step 3: When cool enough to handle, carefully remove the clams from their shells, keeping the shells intact. Cut away the dark looking sac and discard, then cut each calm into ...

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 ...