Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and pepper to taste. If necessary, add half-and-half to adjust the thickness of the chowder and remove the ...

In the sand flats of South Vietnam’s Mekong Delta, “clams are cut by hand, in the same way they have been for centuries,” said Bart van Olphen and Tom Kime in Fish Tales: Stories & Recipes ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling ...

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 clam juice and increase the heat to medium-high to bring to a simmer. Continue to rapidly simmer until reduced by about half, 5 to 7 minutes. Add the cooked pasta, butter and lemon zest.

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 ...

It can be served as an evening snack or an appetiser Ingredients 15 to 20 clams 6 to 8 slices of bread 1 cup of grated coconut 8 shallots (chopped) 1 green chilli (chopped) 1-inch long ginger ...