The original New England recipe for fried clams requires a blend of ... When it comes to deep frying the breaded clams, the ...

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 ...