These are our favorite chowder recipes from clam chowder to corn chowder and beyond. Creamy, rich, and nourishing, these ...

Place over moderate heat, cover, and as soon as the broth starts to boil, add the shrimp, clams, fennel, and bok choy shoots. Return to a boil, and add the mussels, Taylor Bay scallops ...

There’s no need for any salt here as the clams and mussels are packed full of sea salt. Serve immediately and don’t waste any of that glorious broth. Heat the olive oil in a large heavy based ...

Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth, white wine, or beer that can subtly infuse the shellfish without completely dominating it.

Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not ...

No matter the dish, it can be intimidating to cook clams and mussels, especially the first time around. What's the difference ...

With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Transfer mussels to a large bowl using a slotted spoon, discarding any mussels that do not open. Drain broth in Dutch oven through a fine wire-mesh strainer (to catch any grit) into a bowl.