A bowl of com hen in Hue proved to be more than just a meal for three Korean tourists - it was a cultural and culinary revelation.

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

Few dishes evoke coastal charm and seaside warmth like clam chowder. This hearty, creamy soup, studded with tender clams and ...

This recipe from Michelle McGlinn is a Spanish-inspired version of moules-frites, featuring a spicy, tomato-based broth made ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Boston clam chowder, also known as New England clam chowder, is a thick, creamy, clammy, briny, smoky cure for cold winter ...

Clam chowder is an iconic lunch near the water, especially on the Santa Cruz Municipal Wharf, but most options offer more ...

Stir in the clams including the liquid and the half and ... A soup is made from water or broth. You can add in just about any kind of pasta, vegetables, and meat to the broth.