adding a punchy kick of acidity that can balance out the sometimes overly salty and fatty flavor of clams. Making clam sauce is also a place where the magic of pasta water becomes very handy. The clam ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

Whether it is a pasta or clam chowder night, its long shelf life, affordable price, and pre-cooked status make canned clams the versatile ... newsletter for delicious recipes, cooking tips ...

Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook ...