A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say ...

For many people, stuffed clams represent the pinnacle of the bivalve's potential. Here's how an expert suggests getting the ...

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

Clams are often covered and gently steamed until they open. Here, chef Trigg Brown cooks them uncovered over high heat to coax steam from the cooking liquid and concentrate its flavor at the same time ...

Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little ...

Chefs John and Tony Alberti, aka the Alberti Twins, are stopping by the TODAY kitchen to make two of their favorite summery Italian entertaining recipes. They show us how to make spaghetti with fresh ...

One of the best things about learning to cook from my family was the fact that none of our recipes were conventional. My dad loved to grill in our backyard, but instead of just burgers and hot dogs, ...

Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.

Whenever my buddies tried to rope me in to any outdoor activity involving a fishing rod or a shovel and bucket, I hemmed and hawed and whined, “Why can’t we just swing by a fish market?” I have no ...