As it warms, soak corn in cold salted water for at least 10 ... Continue to let crabs steam in the covered pot, 5-10 minutes more, to ensure the meat cooks through. Meanwhile, in a small pot ...

but it can be made year-round with fresh or even frozen corn. Move over New England. This Manhattan clam chowder's tomato-based broth is spiked with white wine, laced with bacon fat, and ready to ...

The product isn't artificially-flavored with what a clam supposedly tastes like — the juice is collected from steamed clams and ... opting for fresh garlic and corn rather than the preserved ...

Rich with clams, potatoes, and corn, Emeril Lagasse's creamy chowder is based on the ones he ate while growing up in Massachusetts. Emeril Lagassé is an American celebrity chef, restaurateur ...

Turn the heat to medium-high and steam the clams for about five minutes, or until they're done. When the clams are cooked, put the spring onions on top and drizzle with the hot oil. Serve ...

Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper. Place 8 steamed clams in each bowl and spoon the sofrito ...

This time, we'll saute and steam frozen clams with cabbage and snap peas. Taking advantage of the natural saltiness of the clams, we've kept the seasoning simple. After cooking with sake and water ...

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit ...

Maybe it's just me, but there's something about a chowder that feels unintuitive. A hot…chunky…milk soup? Yet it is a dish I return to again and again: a ...