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

Clam chowder is an iconic lunch near the water, especially on the Santa Cruz Municipal Wharf, but most options offer more ...

These are ideal because they are the smallest and tenderest of the hard shell clams. You can also use the broth in the chowder, so don't throw it away after the clams are finished steaming.

Few dishes evoke coastal charm and seaside warmth like clam chowder. This hearty, creamy soup, studded with tender clams and ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Boston clam chowder, also known as New England clam chowder, is a thick, creamy, clammy, briny, smoky cure for cold winter days in the Northeast. Here's where to warm up with the best clam chowder in ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top ...

Stir in the clams including the liquid and the half and ... A soup is made from water or broth. You can add in just about any kind of pasta, vegetables, and meat to the broth.

This recipe turns the flavors of that classic Manhattan clam chowder into a hearty, seafood-packed stew that’s a meal in itself. The savory tomato and fish stock-based broth is chock-full of ...