With a slotted spoon, transfer clams to bowl with chorizo. Strain hot broth over clams through a fine-mesh sieve. Garnish with parsley and serve immediately.

Discard any clams that didn’t open. Stir in cream and parsley, and season with generous cranks of black pepper. Taste and add salt, if needed. Let simmer and bubble for a few minutes until ...

Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve ...

Clams and bottarga: a classic combination that in this recipe meets the goodness of seasonal vegetables to create a tasty ...

Add parsley and season to taste with salt, pepper and granulated garlic. Fold in clam meat, remove from heat and stir to heat thoroughly. When ready to serve, ladle into warm soup bowls and serve ...

discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...

Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) ...

Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling ...