This is a popular dish at seafood restaurants in Hong Kong. It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic ...

Once you find the perfect clams, you'll want to follow these tips to ensure they remain fresh until you're ready to create ...

Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper. Place 8 steamed clams in each bowl and spoon the sofrito ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

This time, we'll saute and steam frozen clams with cabbage and snap peas. Taking advantage of the natural saltiness of the clams, we've kept the seasoning simple. After cooking with sake and water ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

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 ...