Clams. Martha recommends four pounds of top neck, cherrystone, or littleneck clams. These are all relatively easy to find at ...

Cooking with clams is a great way to add a distinctive taste of the sea to your next dish. They are rich and briny and packed with flavor inside those tiny shells. Even canned clams are simple and ...

The author of "Shellfish", Cynthia Nims showed Kara how to make baked clam pouches. Click here for more information about Cynthia and her cookbook. Fresh bay leaves really stand out in this ...