Before you tuck into a plate of steamed clams, you may wonder if you can eat any that didn't open during the cooking process.

And that shell comes in all different sizes. There are small clams, like these, which are often used for cooking. And then there are giant clams, which can grow more than a meter long and weigh as ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Finally, add the clam meat in the final 30 seconds of cooking; the hot pan will quickly cook them to tenderness without turning them to rubber. Bring a large pot of salted water to a boil.

This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill ...

To ensure your clams turn out tasty, wash them thoroughly before cooking. As shijimi inhabit fresh or brackish water, any sand remaining on the shell should be removed in saltwater with lower ...

Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of ...