White Wine Steamed Clams, I mean doesn’t that sound heavenly! I have done clams on the grill before but I really prefer to steam them because you can add more flavor to the clams as they cook! (I have ...

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 ...

Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth, white wine, or beer that can subtly infuse the shellfish without completely dominating it.

Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include: American hard shell clams – large clams with a ...

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 ...

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 ...

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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 ...

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 ...

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.