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.

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

J. H. Salisbury, State Chemist, New York, has, in the " Plow, Loom and Anvil," presented an analysis of oyster and clam shells, to which the attention of our farmers, near our coasts, should be ...

Tapping on the outer shell of a clam helps ensure that only live, safe specimens are used in your dishes. When you tap a live ...

No shellfish may be as challenging to master as the clam. Whether you're learning how to make creamy vongole e polenta or ...

then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water.

soak the live clams in cold salted water with a bit of cornmeal or flour, and leave them for about an hour. Rinse the clams in fresh water, scrub the shells, then proceed with the recipe.

Drain in a colander. Step 3: When cool enough to handle, carefully remove the clams from their shells, keeping the shells intact. Cut away the dark looking sac and discard, then cut each calm into ...

Without the algae, the giant clams can starve. “The giant clams are very important for the stability of the marine ecosystem and support biodiversity,” Jingchun Li said. She added that many creatures ...

Cool the clams then remove the meat from the shells. Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells, mounding it slightly over the ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...