My first entry into the United States, many decades ago, was in the city of Boston — and my first American meal was a clam ...

Food & Wine editor in chief Hunter Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.

a Cajun-style New Orleans shrimp boil, or a New England clam boil, it's always a welcome inclusion to a large gathering. For the uninitiated, a seafood boil is a complex dish boiled, hence the ...

Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter.

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...

Bring a large pot of salted water to a boil. Add the linguine and cook until almost al dente, about 1 minute less than the package directions. Drain, reserving 1/2 cup of the pasta cooking water. ...

Drop in the pasta, quickly return to a boil, and cook until slightly underdone ... about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in ...

Rinse the clams well and scrub if necessary in cold ... add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water.

Add clams, 400 ml water and sake in pot and place on medium heat. When it comes to a boil, turn to low heat. Occasionally remove the froth on top with ladle and keep heat low so few bubbles rise.