White Wine Steamed Clams, I mean doesn’t that sound heavenly! I have done clams on the grill before but I really prefer ...

There are a few worthwhile canned versions around, but the best stuff tends to be from your favorite seafood eatery or the batch you whip up at home ... tell you how to make clam chowder and ...

Cook, shaking the pan from time to time until a few of the clams pop open. Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and ...

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.

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.

Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta. The only tricks ...

Cook’s note: Be sure to scrub the shells really well with a brush to remove any dirt or debris before placing them in the salt water to soak. (This allows the clams to purge any sand), and rinse ...

Add the scallions and garlic and cook until soft but not browned, about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half ...