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 ...

This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and ...

Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

From Cheesecake Factory to Red Lobster, we tasted the clam chowder at popular restaurant chains to find out which cup is worth the trip.

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...

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 ...

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 ...

Award-winning journalist Betsy Andrews brings us this classic white clam dip featuring hot sauce and fresh dill to cut through the richness and add a touch of vibrant color. Recipe developer Anna ...