and other aromatics — the clams should be baked first at 450 degrees Fahrenheit for a few minutes. Once they open, they can ...

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 ...

Add the roughly chopped coriander and clams. Cover and allow to steam for ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food ...

She adds chopped clams, shallots, celery, and fingerling potatoes, then reinforces the flavors with some finishing touches, including whole clams in their shells, a fried clam floater, and crispy ...

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 ...

Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.

The pasta should be just al dente. Add the chopped clams and toss everything to coat evenly. Be careful not to break up the pasta. Remove the lemon slices and discard them. Season with salt and ...

Add the clams and shrimp and simmer until the clams open, 3 to 5 minutes. Discard any clams that have not opened. Season with salt and pepper and remove from the heat. To serve, ladle the cioppino ...