This is a popular dish at seafood restaurants in Hong Kong. It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic ...

Bearing such a delicate flavor, clams and mussels should be steamed in milder liquids like broth, white wine, or beer that can subtly infuse the shellfish without completely dominating it.

Stuffed clams are often seen as a restaurant-only dish, but the truth is, they're easy to make at home without needing a long ...

Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are ...

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

Steamed Clams and Atlantic Lobster (and always fresh fish) with dishes such as Asian BBQ Glazed Salmon and Roasted Mussels with a Thai Curry-Lime Butter. A server carries a platter of oysters at ...