Add the bird’s-eye chillies and stir, then mix in the black beans and the soaking liquid. Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water.

We think not. Here, we've rounded up 31 of the best clam recipes and tips for how to cook clams so you get it right every time. And if you don't have access to fresh clams, there's always the ...

Heat clams and water in a large pot over moderately high heat, and bring to a simmer. Cover pot and cook until clams start to open, about 4 minutes. As clams open, transfer them to a large bowl to ...

Clams can be served raw or cooked, while mussels should always be ... In contrast, mussels are dark blue to dark green or ...

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.

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the ...

bottled clam juice, chicken broth, thyme, bay leaf, salt, and black pepper in the 6-quart electric pressure cooker. 2. Lock lid; close pressure-release valve. Adjust to pressure-cook to high ...

Not one to miss out, he's bringing the sunshine into our homes cooking linguine with clams live from one of his favourite spots on the island, Olbia on the north east coast. Bring 5 litres of ...