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

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

Beyond the regional style, what really makes or breaks your chowder are the clams. Even if it takes a bit more effort to prepare, you should definitely opt for fresh instead of canned clams! The ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

A photo of a giant clam at Waikīkī Aquarium. Many say the pearl of the Waikīkī Aquarium’s collection isn’t an oyster, but ...

Rinse the clam meat under cool, running water, then drain and pat dry with paper towels. Fresh green peppercorns are sold at shops specialising in southeast Asian ingredients. If you can't find ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

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 ...