We recommend it on its own or with a hearty slab of rustic bread or some fried clams. You can even experiment a bit, swapping ...

Rinse the clams quickly in cold running water. Place in a pan with a tight fitting lid and steam for 2 minutes until opened; discard any that do not open. Heat a wok or large frying pan until ...

These fried stuffed clams are good as a main course, but also can be served with drinks as finger food. They don't really need a dipping sauce, but if you like, serve the clams with finely ...

Clams are the key ingredient to a world of international flavors, from brothy French soups to heaping bowls of steaming pasta ...

In the sand flats of South Vietnam’s Mekong Delta, “clams are cut by hand, in the same way they have been for centuries,” said Bart van Olphen and Tom Kime in Fish Tales: Stories & Recipes ...

Dredge the clam pieces in the coating of choice and shake off the excess. Fry the clams several pieces at a time for about two minutes or until golden brown and cooked through. Drain on paper towels.