Drain juice from canned clams into a medium bowl. Add enough bottled juice so total liquid equals 3 cups. Set juice and clams aside. In a soup pot over medium heat, cook bacon slowly until crisp but ...

Begin by roasting clams (in their shells) over an open grill. Create the onion pickle: slice onion thinly and chill in an ice bath. Add muscatel vinegar and season to taste. Season green and yellow ...

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

Place the clams and water in a pot and cook covered on high heat until the clams just open. If some open before the others, remove them so as not to overcook them. Place the resulting broth in the pot ...

Toss this summery pasta dish with briny local clams, fresh corn, and meaty-salty pancetta. The best clams here are small countnecks or littlenecks, which are more tender than larger clams. (Look for ...

20 Littleneck Clams-opened, loosened from the shell and presented in halfshell 1/3 Cup Red Wine Vinegar 3 Tbsp. Peeled, Seeded and Finely Diced Cucumber 3 Tbsp. Very Finely Diced Shallots or Onions 2 ...

At the Fort Point restaurant, Row 34, Jeremy Sewall steams littleneck clams in the saison ale brewed by Trillium, which is around the corner. He suggests serving the dish family style, setting the ...

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Celebrity chef and television show host Adam Richman is dropping into the TODAY kitchen to share a few of his favorite summery seafood recipes and share his expert tips on how to properly clean and ...

This impressive recipe comes together in less than ten minutes and packs a flavor punch. Garlic, chorizo and white wine add big, bold flavor to ocean-fresh clams in this surprisingly easy recipe.