While the clams are having their initial cook, you prepare the seasoned breadcrumb topping, then pull the cooked littlenecks ...

Clams are one of the cheapest shellfish you can get, and super simple to cook at home. You're probably most familiar with ...

Watch for the shells to begin to open ... they will continue to cook slightly. If you steam fresh clams, reserve some of the broth to use in the chowder. While you need to clean the clams well ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...

Break the shells in half at the hinge and select ... or until the clam meats starts to curl; do not over­cook, or the clams will be tough. Place the clams on two dinner plates, or four appetiser ...

For this dish, use clams with shells about 4cm (1½ in ... Bring a pot of water to the boil and add the udon. Cook the noodles until they are still a little firm to the bite.

Shangurro razor clams are Rick Stein’s delicious ... Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm ...

discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...