These fried stuffed clams are ... serve the clams with finely julienned ginger mixed with brown vinegar. This is my grandmother's recipe; she was an excellent cook. Rinse the clams thoroughly ...

Clams are delicious when steamed, sauteed, or simmered down into a chowder, but one of our favorite forms of the tasty mollusks is fried. The crisp, golden brown exterior gives way to the juicy ...

Meanwhile, in a large, deep skillet, heat the olive oil ... about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes.

The corn for this dish can be served hot, warm or at room temperature, but the clams should be served straight out of the fryer. I love the contrast between the crunchy, sweet corn, the delicate ...

2. In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until ...