These tender clams are delicately steamed in a luxurious white wine butter ... and voila! The result? A creamy, buttery, ...

made with freshly steamed clams that bring the unmistakable briny-sweet flavor of the Atlantic straight to your bowl. Creamy, hearty, and deeply comforting, this New England classic is a tribute ...

These littleneck clams steamed in white wine, surrounded by aromatics and rich in umami from chorizo, will be the most flavorful clams you’ll eat. The zesty clam and chorizo broth is deliciously ...

Wash the clams in several changes of cold water, discard any with damaged or broken shells. Heat the extra virgin olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a ...

When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve immediately with steamed rice and stir-fried green vegetables.

Remove from heat and stir in clams. Discard bay leaf and season chowder with salt and pepper. Ladle chowder into bowls and serve. About this recipe Emeril Lagasse created this rich, creamy clam ...

The “asari” clams featured this week are a handy, versatile ingredient for using in soup and as side dishes if you remove the sand in them beforehand and they add color to the dinner table.

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit ...