Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Break the shells in half at the hinge then pat them ... breadcrumbs and press so the breadcrumbs adhere. Place the clams breadcrumb side-down in the hot oil. Fry for a few minutes, or until ...

Dry the shells with paper towels, then place them cup side up on a pan that holds them in one layer. Lay the clam meat back in the shells (if you like, cut the clam meat into bite-size pieces).

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta ... Flip over and pull each side of parchment over the center to make a tight packet.

Remove from the fryer and place clams on a paper towel to drain excess oil. Season with salt to taste. Serve the fried clams with a side of Remoulade and lemon wedges.

then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water.