Baking clams can be a tricky job, especially if you want to make sure they're perfectly tender. Here's how to know when your ...

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 ...

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 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 ...

Clams, garlic and pasta are nonnegotiable. Canned clams reduce both prep and cook time (and makes the dish pantry-friendly). Most recipes include both white wine and lemon juice, along with a few ...

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 ...

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 ...