Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes ... Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces.

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...

Razor clams - also called bamboo clams - have sweet, tender meat. In this dish, they're grilled with butter and a little fish sauce, then topped with uni and dried fish roe, which changes the dish ...

The clams are ready when the shells open. Push the clams to the sides of the wok to create a well in the centre. Stir the cornstarch/water mixture, then drizzle it into the liquid in the well.