LITTLE NECK "STEAM" CLAMS WITH VIDALIA ONIONS AND PARMESAN TOASTS Chef Phil Noe SqWires Yield: 4 small appetizer servings 1/4 pound Vidalia onions, sliced thinly 1 tablespoon butter, divided 1 dozen ...

Sweet corn and briny clams could be the most classic of American pairings. Hundreds of years before Europeans arrived on New England shores, Native Americans created the clambake by digging pits in ...

Cooking with clams is a great way to add a distinctive taste of the sea to your next dish. They are rich and briny and packed ...

The ushering in of warm weather is marked by seafood boils and sips of chilled beer by the water. Nothing is better than enjoying freshly cooked mussels and clams, but they can easily be upgraded with ...

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t ...

Heat oil in a heavy-bottomed pan. Add leeks and cook for four minutes. Add potatoes, garlic, thyme, salt, and pepper; cook four more minutes. Add 2 1/2 cups water or broth, bring to a simmer. Cover ...

You've truly become a Long Islander when you can take down a bowl of steamers. But these quirky looking clams are new to me. ... At Artie's in Island Park, they're listed as a simple one-word entry on ...