A traditional coastal clam bake is iconic. It is also completely misunderstood. Most people think you need an open fire, a ...

Clams are cooked with wine, tomatoes, and Portuguese sausage for the ultimate bowl of cozy comfort. Chef Anita Lo combines classic French training with a global perspective. She helmed New York City ...

To prepare fregula with clams and bottarga, first pour a drizzle of oil into a pan, add garlic, parsley stems, and chili pepper (1), and sauté over high heat for a few minutes. Add the clams and ...

Sweet, briny clams bring instant coastal flavor to everything from cozy soups to elegant appetizers. Whether you’re simmering a pot of clam chowder, stuffing quahogs Rhode Island–style, or whipping up ...

To prepare pasta with clams, shrimp, and samphire, first, let the clams purge in plenty of salted water for a couple of hours, changing the water every half hour, to remove any sand residues (1). Once ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

Serve with plenty of crusty bread for dunking. Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a James Beard Award ...