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

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

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

Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives.

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 ...

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 ...

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 ...

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.

Many people enjoy the creamy texture and complex flavors of clam chowder, but the calories can be a problem. So we’ve created a light version. After tasting it, someone may ask: “Are you sure ...

Add the razor clams and stir the pot. > Add coconut milk and close the pot, with a fitting lid. > Shake the pot every 15-20 seconds. > The clams should have opened within 2-3 minutes.

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 ...