Whether you're mixing them into clam chowder or baking the clams directly in the shell, it's essential you don't overcook them. So how can you get baked clams to be tender? First of all ...

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 ...

Its shell can end up several feet down ... I found that the clams tasted organic and meaty when baked with mushrooms and onions; served raw they're brackish and chewy like squid, with a faint ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

To ensure your clams turn out tasty, wash them thoroughly before cooking. As shijimi inhabit fresh or brackish water, any sand remaining on the shell should be removed in saltwater with lower ...