Pismo clams are exclusively found in the eastern Pacific Ocean and can be identified by their thick, large, triangular shells and can be pale or brown in color. Pismo clams can be identified by ...

At first glance, it looks like a pebble. But sure enough, a yellowish-brown clam about 2 centimeters long rests in the palm of her hand. Campanile has been piling her clams on a round, white ...

Two things are guaranteed when you go razor clam digging: You'll get wet. And you'll make friends. In fact, Blumenthal says ...

We're just gonna say this one isn't gonna make it. Clams are done. and turn it into like brown clam chatter. This is the strained clam juice. Doesn't look quite like water. I mean obviously ...

While clams stand, heat 2 tablespoons oil in a medium-size nonstick skillet over medium-high. Reduce heat to medium; add panko, and cook, stirring often, until golden brown and toasted ...

Heat beef tallow in a tabletop fryer to 325 and fry clams until golden brown, this she’d take abut 2-3 minutes. Remove from the fryer and place clams on a paper towel to drain excess oil.

There's something incredibly comforting about a creamy bowl of clam chowder. The seafood soup has been around longer than the U.S. has been a country, and its enduring nature is a testament to a ...