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 ...

Celebrity chef and television show host Adam Richman is dropping into the TODAY kitchen to share a few of his favorite summery seafood recipes and share his expert tips on how to properly clean and ...

If you’re looking for a warm and cozy fall meal, try this simple dish. A bowl of garlicky clams, steamed in wine and swimming ...

Chefs John and Tony Alberti, aka the Alberti Twins, are stopping by the TODAY kitchen to make two of their favorite summery Italian entertaining recipes. They show us how to make spaghetti with fresh ...

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 ...