Home cooks may find cooking clams intimidating, but if you avoid this common mistake, you will enjoy perfectly cooked and ...

Category: Main Courses Ingredients Clams 3 kg Red onions 80 g ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

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.

Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a ...

Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium. Cook for several minutes ...

Cook, shaking the pan from time to time until a few of the clams pop open ... Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

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.

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...