(16 oz) frozen or canned, drained 100 g Vietnamese mint (rau ram) chopped 2 yellow onion 200g, sliced lengthwise 2 tbsp ...

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top ...

When cauliflower is cooked and pureed, starches are released from its cell walls, creating a smooth and velvety texture.

While this San Francisco-style cioppino may sound fancy, it's a stew that comes together fairly quickly - faster, in fact, ...

In the sand flats of South Vietnam’s Mekong Delta, “clams are cut by hand, in the same way they have been for centuries,” said Bart van Olphen and Tom Kime in Fish Tales: Stories & Recipes ...

Add the soup and bring to a boil. Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper.

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place ...

Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a ...