Add Yahoo as a preferred source to see more of our stories on Google. Whether you're looking for new takes on classics like clam chowder, fast, flavorful dishes like clams with XO sauce, or comfort ...

Place a large skillet over medium heat. Add the oil, letting it heat until shimmering, then add the garlic and cook, stirring, until pale golden, 2 to 3 minutes. Stir in the red pepper and cook for 30 ...

1. In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate. 2. Add the ...

Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker. The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a ...

1. Fill a large bowl with cold, salted water. Add the clams and let them sit in the fridge for at least 30 minutes and up to a couple of hours to purge any grit. Drain and rinse. 2. Pour about 1/4 ...

This recipe was created specifically for foraged clams, which are bigger and gnarlier than the neat littlenecks or cockles you can buy. Here, they're steamed in wine separately from the pasta, then ...