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 ...

Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth, white wine, or beer that can subtly infuse the shellfish without completely dominating it.

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 ...

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 ...

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 ...

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 ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

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 ...