Clams. Martha recommends four pounds of top neck, cherrystone, or littleneck clams. These are all relatively easy to find at ...

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 ...

A bowl of garlicky clams, steamed in wine and swimming in their buttery juices, is not only easy to make, but it will warm ...

This recipe for Steamed Italian-Style Littleneck Clams is great for Christmas Eve if you are preparing the traditional Feast of the Seven Fishes, also called La Vigilia in Italian-American homes. Just ...

Place the clams in a saucepan with the water, cover, and steam on high heat just until the clams barely begin to open. Remove the clams and put on a plate to cool. Pour the broth into a measuring cup ...

Lidey Heuck’s one-pot recipe for littleneck clams with cherry tomatoes and pearl couscous feels restaurant-fancy but is weeknight-easy. By Mia Leimkuhler Credit...David Malosh for The New York Times.

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 ...

Erin French's Lost Kitchen Restaurant, which she opened in her hometown of Freedom, Maine, has become one of the hardest-to get reservations in the world. The cookbook author, bestselling memoirist ...

A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say ...

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. Reserve four clams in their shell ...

When falls settles over Northeast Ohio, bringing cool evenings and colorful trees, it’s time for one of the region’s favorite ...

While 19th-century Manhattan was littered with oyster bars, Brooklyn has always been more about clams. Sheepshead Bay was lined with clam shacks in the 1950s, of which only Randazzo’s remains. Until ...