Break the shells in half at the hinge and select ... When it’s very hot, slide the pan under the grill, so the clams are about 2½cm (1in) away from the heat element. Cook for about a minute ...

Cooking with clams is a great way to add a distinctive taste of the sea to your next dish. They are rich and briny and packed with flavor inside those tiny shells. Even canned clams are simple and ...

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Once you find the perfect clams, you'll want to follow these tips to ensure they remain fresh until you're ready to create ...

Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a ...

Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells, mounding it slightly over the ...

Sprinkle over the shells and grill until the topping is crisp and golden. Serve the razor clams with crusty white bread and the seaweed salad.

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...