Get ready to elevate your seafood game with my White Wine Steamed Manila Clams recipe! These tender clams are delicately ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean ... Turn the heat to medium-high and steam the clams for about five minutes, or until they ...

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

and serve the clams with bread. People tend to think of udon as the thick noodles served in soup at inexpensive Japanese restaurants, but there are many types. For this recipe, buy dried udon that ...

Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect ... cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little ...

Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste ...

2 sprigs of curry leaves ¼ tsp turmeric powder Steam the clams on medium heat, with the lid on, for 10 minutes. (Make sure to clean the clams to remove grit.) Once cooked, turn off the flame and ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

Justin Chapple is a chef, recipe developer, food writer ... garlicky linguiça sausage and fresh clams, shrimp, squid, and mussels keep things rooted in classic, delicious Portuguese flavors.

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 ...