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 harvest the clams yourself, or are worried that they might be gritty, soak the live clams in cold salted water with a bit of cornmeal or flour, and leave them for about an hour. Rinse the ...

Diversification has become a mantra for Canadian exporters in the new age of tariffs, but for harvesters of British ...