Summer seafood comes in many delightful forms, from lobster rolls to fresh oysters and fried fish. If clams are your favorite, this episode of Mad Genius is for you. Our Culinary Director-at-Large, ...

Stuffed quahogs, also known as “stuffies,” are one of the signature dishes of Rhode Island. They’re large hard-shell clams, stuffed with peppers, bread crumbs, cheese and herbs. It’s the perfect ...

If you're unfamiliar with the many seafood delights particular to New England cuisine, it's time to start stuffing some clams, pronto. Also known as "stuffies," these tasty little mollusks are made by ...

4 Quahog or Chowder Clams As Needed Water 4 Tbsp. Butter 1/2 Cup Finely Diced Onion 4 Garlic Cloves-finely minced 4 Basil Leaves-cut into thin strips or chiffonade 2 Tbsp. Extra Virgin Olive Oil 1 1/2 ...

Directions: Wash clams very well with a clam brush. Soak clams in cold water for one hour. This will purge the clams of all sandy materials. Place clams in a large saucepot with a lid. Place white ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...