Clams are an American shellfish favorite, but you can create all the taste and texture with simple plant-based ingredients.

We've consulted Josh Capon, a celebrity chef, recipe developer, and co-owner of the VCR group, and he's expanded on the ...

These fried stuffed clams are good as a main course ... This is my grandmother's recipe; she was an excellent cook. Rinse the clams thoroughly then put them in a pan with 60ml (¼ cup) of ...

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 ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

In the small coastal town of Essex, Massachusetts, a colossal culinary creation came to be: fried clams. While they are now easily found in restaurants of all shapes and sizes along the East Coast ...

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 ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...