Clams can go badly quite quickly, so you want to make sure to handle them properly. If they don't open while cooking, here's ...

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 ...

Let me ask you a question. When you think of clam chowder, what do you think of? I’m guessing it’s that rich and creamy New England style. YUM! With oyster crackers on the side, you can’t beat this ...

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.

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 ...

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 ...