Indulge in our award-winning creamy New England clam chowder, rich and hearty, perfect for warming your soul with every ...

It gets delicious heft from gently mashed baby Yukon gold potatoes and chopped clam meat. This Ecuadoran shrimp-and-corn chowder from chef, culinary historian, and author Maricel Presilla was ...

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 ...

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 ...

Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Meanwhile, remove the meat from the shells of the clams and mussels ...