They’re perfect for making clam chowder or other soups, or even adding to casseroles or pasta dishes. You can also use them as an appetizer—just scoop some out of the can and serve with toothpicks!

Whether it is a pasta or clam chowder night, its long shelf life, affordable price, and pre-cooked status make canned clams the versatile pantry staple that you should start buying. The ...

dried vegetables, clams in brine (about 60g), Water, white sauce (about 300g), (about 200 ml) of pure soy milk, white wine (or sake) ...

Recipe contributor Vera Schulze, Holbrook, New York Letting this red clam sauce ... way to jazz up pasta sauce! ” —Recipe ...

Clams OR ‘Pippi’, Salted Water *1 cup Water & 1 teaspoon Salt, Oil, Garlic *finely chopped, *Note: Chilli can be added, Sake (Rice Wine), Chicken Stock OR Dashi Stock, grated Ginger, Soy Sauce ...

Home cooks may find cooking clams intimidating, but if you avoid this common mistake, you will enjoy perfectly cooked and ...

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In a pot, open the clams by heating them with a drizzle of oil and a clove of garlic and let them cool enough to be able to shell them (keep some whole for the decoration of the dish). In the meantime ...