If you see this restaurant on your next trip to Florida or New York, make sure you order the fried clams. Here's exactly ...

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 ...

Top season for clam quality is September through February, with the peak right now in November, when their seawater is chock full of phytoplankton, their favorite meal. Each of those little guys ...

I am a big lover of that old classic, linguine with clam sauce. The red kind, the white kind — they are all delicious. Know what’s even more wonderful? Making this favorite supper with fresh clams ...

The sudden closing of Spenger’s Fish Grotto in Berkeley after 128 years has unleashed a wave of culinary nostalgia … for the legendary restaurant’s fried-fish platters and clam chowder, accompanied by ...

Canning fresh seafood is a great way to keep delicious ingredients close at hand for future meals. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home ...

BATON ROUGE, La. (WAFB) - This chowder is best when made the day prior to serving, and then refrigerated to allow the flavors to mingle. It tastes great up to six months when frozen. Fresh clams are ...

This is the season for harvesting shellfish in the bivalve class found along Maine's coastline. Quahogs (Mercenaria mercenaria) and surf clams (Spisula solidissima) are bigger cousins to the soft ...