Get ready to impress your guests and delight your taste buds with these incredible Perfect Baked Stuffed Clams! Imagine plump ...

Wipe out soup pot and place over moderate heat. Add bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add onions, carrots, celery, 2 teaspoons salt, cayenne, and bay leaf.

18 Tried-and-True Chowder Recipes, From Clam to Corn to Chicken. You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders.

Clams are typically cooked by steaming them in a covered pot (or pan) for approximately 3 to 5 minutes until their shells open. Any clams whose shells do not open after the suggested cooking time ...

To serve: Use a slotted spoon to lift clams and solids into serving bowls, then ladle broth over top. Then add crisped potatoes. Garlic-parsley bread: Slowly melt 2 sticks unsalted butter with 2 ...

1. Preheat oven to 500 degrees. Shuck clams, reserving all juice. (Your fishmonger will do this; make sure he gives you the juice.) Place clams in a shallow, rimmed baking dish or casserole you ...

You will have leftover concentrated clam "glaze," even after making 2 pies; it can be used as a pasta sauce base. Refrigerate in an airtight container for 1 to 2 days.

When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain ...

Bring a large pot of salted water to a boil for pasta. Shuck the clams, reserving shucking juices. Strain the juices. Roughly chop the clam meat. In a large skillet, over -medium--high heat, heat ...

Clams refer to a number of small, edible bivalves. Varieties can be found all over the world, but are particularly popular in North America. Clams are easy to prepare and delicious in chowder ...