Her Restaurant: Henrietta Red in Nashville, Tenn. What She’s Known For: Cooking at once modern and cozy. A way with shellfish, from raw to roasted. Fresh, bright dishes kissed with the flavor of wood ...

Sweet corn and briny clams could be the most classic of American pairings. Hundreds of years before Europeans arrived on New England shores, Native Americans created the clambake by digging pits in ...

At the Fort Point restaurant, Row 34, Jeremy Sewall steams littleneck clams in the saison ale brewed by Trillium, which is around the corner. He suggests serving the dish family style, setting the ...

1. In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about two minutes. 2. Stir in clams and cover ...

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Similar in ...

Gathering clams on Puget Sound and Hood Canal beaches is an enjoyable outdoor activity, and relatively easy to do, especially low tides. And good news, a week-long stretch of those begins this ...

There’s a “good reason” that pubs have long steamed clams in beer, said Miami’s James Beard Award–winning chef Michael Schwartz, in Michael’s Genuine Food. “The malty flavor adds an extra roundness to ...

Chef Andy Allen joins Kathie Lee and Hoda to share a tasty summer dish. He's been working with TODAY sponsors Visa Checkout and Williams-Sonoma on some time-saving summer recipes and tips. Try his ...