For the clams, Zakarian ballparks about a dozen per person—that's in-the-shell clams, if you're going without shells you'll need so many more (and why bother with that?). A good thing to remember is ...

Ever found yourself staring at a pile of clams, muttering to yourself, “I wish I knew what to do with those”? Well, here’s the 411 on how to cook clams, how to buy them, and everything else you need ...

This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. A traditional clam shucker resembles a bread knife with a ...

CLEVELAND, Ohio -- Tune up your clambake and oyster knowledge with these 10 things you need to know about shellfish: 1. Know your clams. Most hard-shell clams are the Quahog (COE-hog) variety, but are ...

1/4 cup red or green bell peppers, minced 1/4 cup yellow onion, minced 1. Rinse clams, removing any sand. In a large saucepan, combine clams, gin and tonic, cover and cook over medium-high heat 8-10 ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...