No matter the dish, it can be intimidating to cook clams and mussels, especially the first time around. What's the difference between clams vs. mussels? From the different types o ...

Perhaps it’s simply the lack of familiarity in many American households. Clams and mussels are indeed a delicious indulgence ...

Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any ...

Freshwater mussels, also known as clams, are unique animals. Mussels have two hard, external shells and soft tissue inside. They also have only one foot! The movement of mussels is limited. Most ...

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Their flavour is best if they're bought alive and cooked when very fresh. Oysters, mussels, clams, whelks and winkles are sold live or cooked; scallops are sold ready-prepared (with the intestines ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

Before serving, remove any mussels or clams that are still closed. Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render ...

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Pismo clams, once abundant along the California coast, are being grown and studied in a middle school classroom.

Instead it includes the evolutionarily simpler family of shell-dwelling creatures consisting of mussels, clams, oysters and scallops. These hinge shelled molluscs have quietly embraced the lower ...