In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over medium heat.

Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium.

Preheat oven to 350°F. Melt butter in a large skillet over medium. Add onion, celery, and jalapeño; cook, stirring occasionally, until vegetables are just softened, about 5 minutes.

In a large saucepan over medium-high, heat the oil. Add the garlic, ginger, white portion of the green onions, fermented black beans and chilies. Cook, stirring, for 1 minute. Add the red bell ...

The clams' natural juices, enriched with crème fraîche, white wine and tarragon, make a scrumptious sauce sure to bring lots of happy slurping to the chorus of clinking shells.

Razor clams have a long white muscular foot that is about as long as the shell itself. The clam swims by folding the foot up against its shell and then shoving it back out again quickly.

You'll need to start a couple of days ahead to marinate the cod in sake, mirin and miso. Then it's quickly roasted and served with umami-rich kombu steamed clams and tart, citrussy yuzu. Whisk the ...

The key to fresh clams changing out the water to the clams so they can keep spitting. They need to spit to get rid of the sand in the clams. I prefer to let mine spit for at least 24 hours before ...