Patola Clam Soup, also known as Halaan with Patola, is a light and comforting dish that highlights the natural sweetness of ...

To can or not to can? This is the question at hand when it comes to deciding between fresh and canned clams for dinner. The uniquely briny, salty, and sweet flavor of clams can be found in clams ...

Seafood comes in all shapes and sizes. And while it's impossible to pick a favorite, clams have a special place in our hearts. We love celebrating the adorable bivalves by throwing them on the grill, ...

Fermented black beans give clams a deep savoriness in this 30-minute stir-fry. Cooking with a wok over high heat brings smoky depth and aromatic intensity to the dish. A cornstarch slurry thickens the ...

The image I conjure of pasta with clams has an aspirational sort of purity to it. A tangle of bronze-extruded pasta and just-opened clams in their shells are slicked with a glossy sauce of wine, olive ...

Our Manhattan-style clam chowder features a rich, tomatoey broth, bacon, potatoes, chopped clams, and tarragon for a unique ...

Last week, our own Sarah DiGregorio taught us how to get cheap oysters and bubbles and shuck the oysters. This week, in our final cooking tip from Buddakan (75 Ninth Avenue) Exec Chef Lon Symensma, we ...

Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Arrange the baguette on the tray in a single layer. Drizzle with olive oil and season with kosher salt and freshly ground black ...