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tipstools videos 2008 04 opening oysters and clams
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Shopping
How many clams could a clam shucker shuck if a clam shucker could shuck clams? (A lot.)
Jessica Kelly
Cooking
Because sand is not delicious.
Carly Westerfield
test-kitchen
Why ask your fishmonger to do it when you have the chance acquire a bada#$ new skill?
Mary-Frances Heck
Cooking
A few minutes under a broiler means no hand injuries in the middle of your party.
Hannah Lee Leidy
Cooking
Today we're discussing the Three Cs: Cod, Clams, and Corn.
Rachel Karten
techniques
Follow these steps and soon you'll be popping oysters faster than you can eat them.
Amiel Stanek
Cooking
For all the types of clams available, there are as many ways to prepare them. Here’s what you’ll find at the fish market, and how to enjoy them
Carla Lalli Music
Culture
They're easy to buy online now, so get after it.
Nikita Richardson
Cooking
It's oyster-slurping time! Get to know the varieties better with this handy guide to our favorite mollusks, from Belon to Hama Hama
Bon Appétit
Culture
The difference between the oysters you get at a top restaurant and the ones you can serve your guests? Nothing. Here's how to get shucking.
Bon Appétit
techniques
Who better to learn how to shuck an oyster from than the three-time Canadian oyster shucking champion John Bil?
Cooking
The Foodist shows you how to shuck like a pro
Switch up your linguine with clams game with our favorite pasta this year: Fregola
Rachel Johnson
Culture
Butter, lemon juice, clams, grill. Done.
Julia Bainbridge
test-kitchen
The Clam Ram is a single-purpose device used to open fresh, juicy mollusks with the smallest amount of effort possible.
Hunter Lewis
Cooking
Food director Carla Lalli Music’s three favorite words are “bread for dipping,” and this dish delivers.
Carla Lalli Music
techniques
When it comes to cooking or preparing oysters, there are a lot of rules—make sure you're not breaking any with this rundown of the most common mistakes
Danielle Walsh
techniques
"Oysters belong in the front of the house, and you have to talk to the customer, because that’s where you make the sale."
Michael Y. Park
Cooking
Bridget's Recipe Review: Grill-Roasted Clam Linguine
Bridget Moloney
Culture
We tried to teach you how you shuck an oyster, but all you cared about was Test Kitchen Assistant Brad Leone
Matt Duckor
Restaurants
Daniel Duane visits Washington’s Puget Sound—home to arguably the greatest oyster-growing region on the planet—to find out how the mighty bivalve goes from aqua farm to table
Daniel Duane
We give the classic linguine and clams dish an upgrade with roasted almonds.
Rochelle Bilow
Culture
You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.
Joshua M. Bernstein