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 ...

Clams simmer with chouriço sausage, tomatoes, and wine in this Portuguese dish served over garlicky toast with kale.

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 ...

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 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.

Sprinkle with finely chopped thin green onion. Clams such as shijimi, "asari" and "hamaguri" are rich in savory umami flavor components such as sweet amino acids and succinic acid and will turn ...