Fall is definitely in full swing, with the cold weather beginning to descend. So what are you waiting for? Watch the video
Leave the vongole to simmer in the pan until they begin to open. If they don't open in the middle, it normally means they are not good to eat.
One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places.
Grilled clams are so simple that they need to be done perfectly to succeed. Just a little too much sauce or not quite enough salt can take the dish from delicious to bland. So we went to see Missy Robbins at Lilia to get her take on the right methodology for clams.
Great: Your New Year's resolution is to eat more fish, but which ones? Making sense of the web of fraudulent labeling, environmental concerns and the ever-changing status of various fisheries is enough to scare anyone away from the seafood counter.
Recently, I received an email about foods that resemble body parts, and how eating them will benefit said body parts. Some items on the list were walnuts, kidney beans, tomatoes, and carrots.
There's nothing more warming as the seasons change than a warm pot of clams with a delicious, flavorful broth. But can a home cook make it perfectly?
Try one of each naked to find your favorites and you can always dress them up later with a dab of sriracha lime butter.
Stuffed clams are a classic, but they have to be done right to truly hit the spot. You need that combination of juicy brine from the clam, vegetable richness from the stuffing and crisp bread crumbs on top. It's an easy dish that home cooks can shine with.
One of the most dangerous yet confusing toxic pollutants is mercury in seafood. Mercury is very bad for developing fetuses and children, and seafood is very good for them. But mercury is in all seafood. Like I said: confusing.
Master these multiple mollusk moves, and your dinner parties will change forever.
Clam chowder. Clam bake. Clam up. Tight as a clam. As happy as a clam. OK, but you don't normally associate the filter-feeding, plankton-feasting bivalve mollusc -- you probably won't use that term either -- with gems. Oysters, yes, but clams?
The interior exudes a built-in warmth that belies its newness, conveyed by exposed brick walls, a funky tile ceiling, subdued lighting and fresh flowers on each of the 16, white cloth-covered tables. The eater-friendly, six-seat bar faces the exposed kitchen in back.
Seafood is classically paired with white wine, but what if you just want a cold beer to go with your crustaceans?
And the best pies in America are...
Acidification has major implications for our seas and coastal economies, but scientists are only beginning to understand it. Today those efforts got a giant boost.
The way the clam is moving its foot around in the video also suggests it might be trying to get a better sense of its waterless
Dig into the best ingredients that summer supplies -- little neck clams, cherry stone clams, shrimp, lobsters, mussels, corn on the cob, Andouille sausage -- without having to dig a fire pit or do any heavy lifting.
Nothing fancy: That could be the motto of the classic Florida fish shack.
Summer time means seafood -- and lots of it.