Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer clams to it as they pop ...

Return pan to medium-high heat. Add clams and white wine, cover, and cook, shaking pan occasionally, until clams open, 6-8 minutes. With a slotted spoon, transfer clams to bowl with chorizo.

Heat a drizzle of oil and a peeled garlic clove (4), then add the clams (5), and pour in the white wine (6) and cover with ...

Clams and bottarga: a classic combination that in this recipe meets the goodness of seasonal vegetables to create a tasty ...

This classic white clam dip, filled with cream cheese ... Her books include New Jersey and The Bottom. Expertise: food, wine, spirits, environment, adventure. Experience: Betsy Andrews writes ...