Can’t tell the two bivalves apart? Here’s a handy guide. Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Clams and mussels taste different, ...
Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça—a Portuguese smoke-cured pork sausage—before they are stuffed back into their shells and baked until piping hot ...
Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...
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