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 ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...

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).

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.