No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
Author: Susan Spungen
Author: Rob Levitt
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs...
Author: Mario Batali
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Author: Dorothy Duder
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking,...
Author: Kelly Mariani
Author: Julia Child
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very...
Author: David Tamarkin
Author: Jody Adams
Author: Anitra Earle
Author: Jody Adams
Author: Barbara A. Tadeo
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Silvano Marchetto
Author: Mary Sue Milliken
Author: Eileen Yin-Fei Lo
Author: Tracy McGillis
Author: Rick Martinez
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
Author: Joshua McFadden
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during...
Author: Alison Roman
Author: Shirley Cheng
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz