Canned clams (which can also be a great shortcut for paella) are sold minced, chopped, or as whole baby ... and use Giada De ...

Chef Wade Murphy goes all in on this fish-and-shellfish chowder, incorporating the briny cooking liquid from two dozen mussels and 16 littleneck clams alongside their coarsely chopped meat.

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.

Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not ...