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 ...

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.

Shangurro razor clams are Rick Stein’s delicious ... Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells, mounding it slightly over the ...

Step 2: Put the razor clams into a cooking pot with the white wine ... giving the occasional stir, until the shells are just starting to open. Drain in a colander. Step 3: When cool enough ...

When it comes to clams, one immediately thinks of a recipe: spaghetti alle vongole, one of the iconic dishes of Italian ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

Jane Bradley says, in her book Southern Style, “This recipe, Dixie Deviled Crab, was given to me by my Great-Aunt Florence ...