If you’re looking for a warm and cozy fall meal, try this simple dish. A bowl of garlicky clams, steamed in wine and swimming ...

Clams. Martha recommends four pounds of top neck, cherrystone, or littleneck clams. These are all relatively easy to find at ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

So as a general rule, if it's dead beforehand, its shell won't be closed (hence why you throw out the ones with open shells before cooking). During cooking, the clams are killed by the heat and in ...

Can’t tell the two bivalves apart? Here’s a handy guide. Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Clams and mussels taste different, ...