These creamy crab canapés from chef Grant Achatz combine delicate lump crab, whipped cream, bright lemon zest, and luxurious caviar atop crisp brioche rounds for an effortlessly elegant appetizer that ...

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Former F&W senior food editor Mary-Frances Heck dresses sweet, tender lobster knuckle meat ...

Rhode Island is known for clams casino — clams on the half shell with bacon and breadcrumbs. Since I was a kid, my brothers and I have dug for clams all across Rhode Island since they can be so easy ...

1/4 cup red or green bell peppers, minced 1/4 cup yellow onion, minced 1. Rinse clams, removing any sand. In a large saucepan, combine clams, gin and tonic, cover and cook over medium-high heat 8-10 ...

In the world of baked stuffed clam dishes, this recipe has a bit more going on. Christopher Testani for The New York Times For the stuffing, bacon, cooked bell peppers and onions are joined by ...

In a large pot combine the diced onion, red pepper, garlic, and bacon and cook on medium-low until the onions start to brown and the bacon is cooked. Now add the red pepper flakes and oregano and stir ...

Here’s how the beloved television personality preps clams for dishes like pasta alla vongole and clams casino.

The Major Food dudes always add a few location-specific dishes to the menu whenever they open new branches of Parm. This one’s got tortellini with pesto, a veal parm entree, clams Casino, and sliced ...

1. Rinse clams, removing any sand. In a large saucepan, combine clams, gin and tonic, cover and cook over medium-high heat 8-10 minutes, until shells open. 2. Use tongs to transfer clams to a baking ...