Both recipes are fabulous! The version below is the kind made in Italian home kitchens. Rinse clams quickly in cold water and set aside. In a large frying pan, heat olive oil over medium-high heat.

But home cooks don’t often think to make a big bowl of steamed mussels in rich ... Unlike soft-shell clams, farmed mussels don’t need to be covered in a salt water and cornmeal solution ...

Steaming locks in all the nutrients, making it a healthy and light meal option. Bhapa illish is a traditional Bengali steamed fish recipe, perfect for preparing in a steam oven. The dish uses hilsa ...

We’re starting the new year by providing a great recipe for a satisfying winter ... Seafood Chowder gets its creaminess from steamed and pureed cauliflower. Instead of using heavy cream as ...

White Bark Workwear owner Charlie Pennes says neither is too spicy, which lends to their versatility. Recipe developer and food stylist Chloe Walsh uses the Original — which she says “almost ...

Whisk cornstarch into water in a bowl. Put chicken stock, soy sauce, crushed garlic, and bay leaves in a small pot and bring to a boil. The moment stock boils, whisk in cornstarch mixture. Return to a ...

Cook’s note: Make sure the water only comes halfway up the sides of the pudding bowl during the entire cooking process. TASTE'S take This is a versatile recipe that makes the most gratifying pudding.

The Food and Drug Administration (FDA) has issued warnings about oysters and Manila clams that might be contaminated with norovirus. In the first warning issued on Dec. 16, the products were harvested ...

1. Mix all the dry ingredients, then add the wet ingredients and spinach to form a dough. 2. You can knead the dough with your hands, but I prefer to use an electric mixer. 3. When all the ingredients ...

And if they’re both fresh and local, even better. The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and a squeeze of lemon – it really makes cooking seafood, simple.