In the sand flats of South Vietnam’s Mekong Delta, “clams are cut by hand ... Add lime juice and mix. Taste and adjust seasoning. Keeps about 3 weeks in fridge.

His mussel chowder recipe takes only a half hour to prepare ... We recommend it on its own or with a hearty slab of rustic bread or some fried clams. You can even experiment a bit, swapping ...

Add dried thyme, Italian parsley, or oregano to the breadcrumb mix or opt for Italian breadcrumbs to give the sweet clams an herbaceous, savory touch. Rather than dipping the fried clams in tartar ...

These fried stuffed clams are good as a main course ... This is my grandmother's recipe; she was an excellent cook. Rinse the clams thoroughly then put them in a pan with 60ml (¼ cup) of ...

Dredge the clam strips in the cornmeal mixture. Heat beef tallow in a tabletop fryer to 325 and fry clams until golden brown, this she’d take abut 2-3 minutes. Remove from the fryer and place ...

Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect ... add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean ... Serve immediately with steamed rice and stir-fried green vegetables.

Season to taste with salt and pepper. Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.