Is there anything better than a big batch of fried clam strips and a nice cold beer? Not really. Or a spicy clam pasta paired ...

Whether you're mixing them into clam chowder or baking the clams directly in the shell, it's essential you don't overcook them. So how can you get baked clams to be tender? First of all ...

Shangurro razor clams are Rick Stein’s delicious take ... Set aside. Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic.

3 cups plus 2 tablespoons (375 grams) bread flour 1 cup plus 2 tablespoons (255 grams) water 2 teaspoons (8.5 grams) fine sea salt ½ teaspoon (2 grams) active dry yeast Olive oil, for greasing ...

When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta ... Transfer the packets to a baking sheet and bake until the paper browns lightly, ...

Add the diced clam and return to shells – place on heat for 1 minute. Garnish with sea herbs ( sea lettuce and fresh shredded dulse). Serve on a bowl filled with sea-salt.