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 ...

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

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 ...

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 ...

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.

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 ...

Cook, shaking the pan from time to time until a few of the clams pop open ... Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.

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.

2. In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until ...

Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water ...