Very often clams, especially large quahogs, are hard to open, so I break the shell with a heavy spoon so that I can dig out the meat inside. Reserve any juices for a cocktail.” —Jacques Pépin ...

It may open its shell to ‘walk’ along the seafloor, but if it feels threatened, it can contract those muscles so tensely that you won’t even be able to open a clam shell with your two bare hands.

Easy equations in the kitchen: just as trofie are to Liguria, so are malloreddus to Sardinia. These small ridged dumplings ...