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

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

The broth can be white wine or cider ... for his expert opinion on which beer works best with mussels and clams. The chef had ...

Soup is one of the easiest ways to prepare seafood—shrimp, squid, clams and mussels all simmer together in a flavorful broth, perfect for any time of year. One of our favorite seafood soups is a ...

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 ...

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 ...

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.

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 ...

This thickens and sweetens the broth without having to overrely ... incorporating the briny cooking liquid from two dozen mussels and 16 littleneck clams alongside their coarsely chopped meat.