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.

Before you tuck into a plate of steamed clams, you may wonder if you can eat any that didn't open during the cooking process.

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Watch the Video Click here to watch on YouTube In the sand surrounding coral reefs, the giant clam reigns supreme; they are massive, multi-colored, and statuesque. As the largest living bivalve ...

then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water.

soak the live clams in cold salted water with a bit of cornmeal or flour, and leave them for about an hour. Rinse the clams in fresh water, scrub the shells, then proceed with the recipe.

Heart cockles have shells with built-in skylights to let in light for symbiotic algae ... While the algae get shelter and a safe place to live and grow, the clams benefit by feeding on the sugars the ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...