Baking clams can be a tricky job, especially if you want to make sure they're perfectly tender. Here's how to know when your ...

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 ...

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.

And that shell comes in all different sizes. There are small clams, like these, which are often used for cooking. And then there are giant clams, which can grow more than a meter long and weigh as ...

We think the shells of these clams are beautiful ... Add the panko crumbs and cook until golden. Add the parsley and chives and stir through. Sprinkle the crumb over the clams to serve.

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 ...

Shangurro razor clams are Rick Stein’s delicious ... 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 ...

For this dish, use clams with shells about 4cm (1½ in ... Bring a pot of water to the boil and add the udon. Cook the noodles until they are still a little firm to the bite.

The shellfish is left in the shell ... cook slowly, stirring occasionally, for 10 minutes. Increase the heat to high, add the wine and simmer for 3 minutes. Lower the heat and stir in the fish stock ...

Cover with a tight-fitting lid and cook over a high heat for a couple ... Step 3: When cool enough to handle, carefully remove the clams from their shells, keeping the shells intact.