Stuffed clams are a warm comfort food, but not just any shell will do. This expert says these are the sturdiest and most reliable ones.

Stuffed quahogs, also known as “stuffies,” are one of the signature dishes of Rhode Island. They’re large hard-shell clams, stuffed with peppers, bread crumbs, cheese and herbs. It’s the perfect ...

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 ...

Shuck the clams and remove the meat, reserving the liquid. Rinse the clam meat and grind in a food mill or processor or chop by hand. Break the clam shells apart at their hinges, rinse, and reserve.

Cooking with clams is a great way to add a distinctive taste of the sea to your next dish. They are rich and briny and packed with flavor inside those tiny shells. Even canned clams are simple and ...

4 Quahog or Chowder Clams As Needed Water 4 Tbsp. Butter 1/2 Cup Finely Diced Onion 4 Garlic Cloves-finely minced 4 Basil Leaves-cut into thin strips or chiffonade 2 Tbsp. Extra Virgin Olive Oil 1 1/2 ...

Directions: Wash clams very well with a clam brush. Soak clams in cold water for one hour. This will purge the clams of all sandy materials. Place clams in a large saucepot with a lid. Place white ...

SOMETIMES WHEN I taste a dish, I like to imagine how this set of ingredients came together the first time. Was it a happy accident or tenacious trial and error that ...