Shellfish is a gift to hot weather cooks. In its purest form—raw—it requires no cooking at all, and platters of icy, briny shellfish have special appeal when appetites are in a heat-induced torpor.

Golden color from the tomato broth and lovely pieces of fish stew make this dish stand out on any family table. Thick, tender ...

Seafood comes in all shapes and sizes. And while it's impossible to pick a favorite, clams have a special place in our hearts. We love celebrating the adorable bivalves by throwing them on the grill, ...

Weeknight dinners feel a little more special with Bigoli with clams on a bed of artichoke cream. This dish stands out in ...

Last week, our own Sarah DiGregorio taught us how to get cheap oysters and bubbles and shuck the oysters. This week, in our final cooking tip from Buddakan (75 Ninth Avenue) Exec Chef Lon Symensma, we ...

With mussels, if they won't close under running water or are sluggish, you throw them out. It means they are sick or dead. I'm guessing clams are similar. How to remove the salt, I do not know. If you ...