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 ...

It's not every day that most of us are shopping for or cooking clams and mussels. Perhaps you're planning on doing a Feast of the Seven Fishes or want to prepare a classic cioppino. No matter the dish ...

tube-like clams with a striped shell that opens like a glasses case Some major retailers sell live Cherrystone clams that can be steamed open, but in the main a specialist fishmonger will have the ...

Discard any clams that remain closed. Turn off heat. Remove clams from the open shells, making sure to capture all their juices in a bowl. Place shucked clams in a separate bowl and discard their ...

3 cups plus 2 tablespoons (375 grams) bread flour 1 cup plus 2 tablespoons (255 grams) water 2 teaspoons (8.5 grams) fine sea salt ½ teaspoon (2 grams) active dry yeast Olive oil, for greasing ...

Shangurro razor clams are Rick ... until they open. 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 ...

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 ...