New England clam chowder is a staple at most Cape and Islands restaurants. Share your favorite place to help compile a list ...

This is such an easy instant pot clam chowder. Keep cans of clams and ... Over high heat, continue string until the chowder comes to a boil. The first step, peel potatoes and cut them into 1/2 ...

Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot occasionally. Discard any unopened clams. Strain clams through a fine sieve ...

Bring a large pot of salted water to a boil. Add the linguine and cook according ... at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook until fragrant ...

Finally, add the clam meat in the final 30 seconds of cooking; the hot pan will quickly cook them to tenderness without turning them to rubber. Bring a large pot of salted water to a boil.

Bring a large pot of salted water to a boil. Drop in the pasta ... about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about ...

Add clams, 400 ml water and sake in pot and place on medium heat. When it comes to a boil, turn to low heat. Occasionally remove the froth on top with ladle and keep heat low so few bubbles rise.