Remove the back shell from the crab and discard. Remove the gills and wash the inside ... Season with salt and pepper and simmer for 10 minutes. Add the clams and shrimp and simmer until the clams ...

This dish originates in the Basque Country of northern Spain, where it is usually made with crab. Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect ...

The secret for making a Cajun seafood boil packed with perfectly cooked shrimp, king crab legs, and clams? Take it one step at a time. This recipe yields a family-style meal with a Cajun-spiced ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

His mussel chowder recipe takes only a half hour to ... swapping mussels out for things like seared scallops, crab, or, of course, your choice of clams. Heat a splash of oil in a large saucepan ...

Every state has at least one food that is associated with its culture or history. In the case of The Ocean State, that food ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta. The only tricks ...

Once the crab is not alive, the meat starts to deteriorate. You can make an easy clam stock by steaming fresh, shell-on clams until they open, then using the liquid that collects in the bowl.