This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and a squeeze of lemon – it really makes cooking seafood, simple.

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean ... shallow plate and put it on the tier of a steamer, or on a low rack in a wok.

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 ...

Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until ... Feast on delicious recipes and eat your way across the island with the best reviews from our ...

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 ...

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 ...

There’s no need for any salt here as the clams and mussels are packed full of sea salt. Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning ...

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 ...

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

Steamed clams are easy to prepare ... but there are many types. For this recipe, buy dried udon that’s about the thickness of linguine. The Japanese leek (negi) is smaller than the European ...