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

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

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.

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 ...

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 ...

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 ...