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

Rinse the clam meat under cool, running water, then drain and pat dry with paper towels. Fresh green peppercorns ... flame and add about 120ml (½ cup) cooking oil. When the oil is hot, add ...

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 ...

Curious about canned vs. fresh clams? Discover the differences in flavor, texture, and convenience to help you choose the ...

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 ...

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 ...

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 ...

Put the rehydrated chillies in a blender with the shallots, garlic, fresh red ... keep cooking until the volume of liquid has reduced down (about 2 minutes). Drain the clams, then add them to ...

Their flavour is best if they're bought alive and cooked when very fresh. Oysters, mussels, clams, whelks and winkles ... because they don't need to be alive on cooking. Avoid frozen bivalves ...

You know those nights where you just don’t want to cook and the idea of cleaning up the kitchen sounds like the biggest turn off? We’ve all had them. Introducing: The “I Don't Want to Cook ...