The last clam might stay clammed up until five or six minutes later, by which time the first clams — if you’d left them in — would be horribly tough. That’s it. Quick, easy, nutritious, delicious and ...

Slowly coax open clams in a pot with some white wine until their briny, sweet juices mingle with cooked down, jammy tomatoes and garlic. A clam injury? I know it sounds improbable. They don’t have ...

Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson’s Bar ...

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Her Restaurant: Henrietta Red in Nashville, Tenn. What She’s Known For: Cooking at once modern and cozy. A way with shellfish, from raw to roasted. Fresh, bright dishes kissed with the flavor of wood ...

One of the greatest privileges of shooting in Portland was spending time on Oregon's majestic coast, which harvests some of the best and most sustainable seafood in the world. We feasted on local ...

Clams are delicious no matter how you eat them. But when they are steamed, they generate a swell little bonus: a succulent broth. This makes your job easy. A steamed clam has finished cooking when the ...

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 ...

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