Linguine with clams is briny, garlicky, and delicious - and it's also quick and easy to make at home with the help of one ...

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

2. Add flour to pot to coat bacon, onion, and garlic, stirring frequently, about 1 minute. Whisk in one cup of clam ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

you'll likely see a couple of different canned clam options, including minced or chopped meat. Chopped clams typically have a more pleasant texture and substance, and so are preferred for mixing ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a ...

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place ...

Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Meanwhile, remove the meat from the shells of the clams and mussels ...