Few dishes are as iconic and comforting as a bowl of classic New England clam chowder. Creamy, hearty, and brimming with ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any ...

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.

Creamy, cheese potatoes au gratin are the ultimate comfort food, especially during the colder seasons. Make them more easily ...

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 ...

Home cooks may find cooking clams intimidating, but if you avoid this common mistake, you will enjoy perfectly cooked and ...

Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium. Cook for several minutes ...

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...

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 ...

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.