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.

If you're hungry and don't mind the thought of room-temperature mollusk meat, you might want to eat clam chowder straight ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top ...

While “fishy” fish like mackerel didn’t go over well with his two kids, he could never go wrong with oysters or palourdes, ...

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 ...

Bring a pot of salted water to the boil. Cook the spaghetti el dente then drain, toss through oil and set aside. Heat a large saucepan with lid. Add clam with 1/2 cup of water then quickly put the ...

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit ...