He recommends this method because "I can cook them a little under done so when they are added (towards the end) to the chowder they do not become rubbery." Steaming clams only takes a few minutes ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

"As filter feeders, they're constantly cleaning the water they live in ... If you pair them, remember that clams and mussels ...

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.

Ready to dive into the flavors of New England? Let’s get cooking! This New England clam chowder is the ultimate comfort food. It’s rich and creamy without being overly heavy, and it’s packed ...