Overcooked clams become too tough and chewy, making them less appetizing for good chowder. To prevent this, steam the clams until they are just a tiny bit undercooked. This trick is the key to ...

What unifies nearly all clam chowder recipes? Just about all of the recipes out there rely on clams, potatoes, onions, and ...

Add the clams to the steamer, and steam them for about 2 minutes. Strain and rinse the clams, discarding the dirty cooking ...

Cook’s note: Be sure to scrub the shells really well with a brush to remove any dirt or debris before placing them in the ...

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 ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.