Clams are an American shellfish favorite, but you can create all the taste and texture with simple plant-based ingredients.

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 ...

Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences ... cider or stock to steam them open. Amandes clams work well in Clam ...

This is a popular dish at seafood restaurants in Hong Kong. It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic ...

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit ...

White Wine Crock Pot Clam Chowder Recipe is one of my favorites to make! Nothing beats a good bowl of clam chowder on a cold day. Being in the PNW I get the chance to harvest my own clams often and ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until ... add the garlic and cook for 4-5 minutes on a medium heat. Add the white wine and a generous ...

Cooking beachside is a ritual in Maine, where hot stones are covered with a blanket of wet seaweed, a layer of lobsters, more seaweed, and steamer clams on top of that. It's all covered with wet ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle ...