A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. Recipe: Kids can ...

When steaming clams, you’re dealing with a live organism, and you want them to be that way right up until you cook them. Before cooking, discard any clams that aren’t closed or don’t close when you ...

At the Fort Point restaurant, Row 34, Jeremy Sewall steams littleneck clams in the saison ale brewed by Trillium, which is around the corner. He suggests serving the dish family style, setting the ...

There are many sizes and types of clams available, but for steaming I like littleneck clams. They can range from the size of a quarter to a silver dollar. My favorites for steaming have a shell that ...

If there's a quintessential dish from the Northeast, it's got to be clam chowder. We're not talking about other variations, ...

Feb. 23—OLCOTT — A new restaurant will be serving up seafood in a style reminiscent of an old local staple. Olcott native Wayne Michalak and his wife, Destini, are opening their new restaurant DW's ...

SCARBOROUGH, Maine (AP) — The soft-shell clams that are harvested by hand and raked from the mud flats of Maine are becoming less plentiful, and the downward trend jeopardizes one of New England's ...