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, ...

Lidey Heuck’s one-pot recipe for littleneck clams with cherry tomatoes and pearl couscous feels restaurant-fancy but is weeknight-easy. By Mia Leimkuhler Credit...David Malosh for The New York Times.

Toss this summery pasta dish with briny local clams, fresh corn, and meaty-salty pancetta. The best clams here are small countnecks or littlenecks, which are more tender than larger clams. (Look for ...

Stuffed clams are a warm comfort food, but not just any shell will do. This expert says these are the sturdiest and most reliable ones.

Begin by roasting clams (in their shells) over an open grill. Create the onion pickle: slice onion thinly and chill in an ice bath. Add muscatel vinegar and season to taste. Season green and yellow ...

Place the clams in a saucepan with the water, cover, and steam on high heat just until the clams barely begin to open. Remove the clams and put on a plate to cool. Pour the broth into a measuring cup ...

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 ...

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This impressive recipe comes together in less than ten minutes and packs a flavor punch. Garlic, chorizo and white wine add big, bold flavor to ocean-fresh clams in this surprisingly easy recipe. In a ...