Chef Pam McKinstry created this award-winning recipe for New England Clam Chowder many years ago, and says fans have told her that it's the best chowder they've ever had.

Add the potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open.

Clam chowder makes for a hearty, comforting dinner this time of year. And, since clams — especially prep-free canned clams — are quick-cooking, this dish is a prime candidate for a 5:30 ...

9. Spoon equal amounts of clam meat into four soup bowls. Ladle the soup with clam meat and sprinkle with chopped parsley. Serves 4. RELATED: Recipe: India's Millet Dosa, a rainy season comfort food ...

TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

Add clams, chopped clam meat, butter, and parsley to pasta mixture, and gently toss until butter is melted and pasta is evenly coated. Serve immediately.

The first recipe, clam and sausage bake, pays homage to New England favorites like corn and sausage, while the second recipe, Asian-style clambake, calls for some staples from the Eastern kitchen ...