Tasting Table on MSN
The Important Advice When Using Mollusks In Your Seafood Boil
Incorporating mollusks into a seafood boil gives it a distinctive and delicious boost of flavor. However, you should be ...
Clams. Martha recommends four pounds of top neck, cherrystone, or littleneck clams. These are all relatively easy to find at ...
It is a wonderful thing that finally some of the larger grocery stores are carrying fresh clams. Canned clams will make do in a pinch but just won’t stand up to those mollusks still in the shell. If ...
The author of "Shellfish", Cynthia Nims showed Kara how to make baked clam pouches. Click here for more information about Cynthia and her cookbook. Fresh bay leaves really stand out in this ...
Chowhound on MSN
11 Tips You Need When Cooking New England Clam Chowder
If there's a quintessential dish from the Northeast, it's got to be clam chowder. We're not talking about other variations, ...
Ina Garten’s secret to really good clam chowder? Nothing surprising, just a handful of simple ingredients that make all the difference. While making her East Hampton Clam Chowder recipe, the Food ...
If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...
AUSTIN, Texas — Growing up near coastal waters is not a requirement for loving chowder. The chunky stew might have originated on French and English fishing boats in New England and Nova Scotia, but ...
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