Matilda Goad’s now-iconic clam shell bowl has a two week waiting list and ... In sizes small to extra large (ranging from £45-£130) the vases, jugs and bowls look even better placed together ...

The giant clam, or Tridacna gigas, is the world's largest marine bivalve mollusk, a group of invertebrate animals with two-part shells. It can grow up to 4.5 feet in length and weigh more than 700 ...

In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes ... Add reserved clam juices, diced potatoes and diced celery root ...

Clams are the key ingredient to a world of international flavors, from brothy French soups to heaping bowls ... shells' ...

Detach the clam meat from the remaining shells and return the meat to the chowder. Stir in the parsley and salt and pepper to taste. Divide the chowder between two large soup bowls, Yield 2 servings.

Remote sensors showed temperature changes and the presence of large clam shells that looked promising. A crew took Alvin down to 2,500 meters below the surface where they were gratified to find ...

We’re still seeing large numbers of shells on certain beaches due to the storm surge from several weeks ago. The Atlantic cockle clam, a saltwater species commonly found in the Gulf of Mexico ...

Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl ... Season the clam mixture well with salt and freshly ...

Break the shells in half at the hinge then pat them dry with paper towels. Pack the mixture into the clam shells, mounding it slightly over the top. You probably won't need all the clam shells.

to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place in a clean bowl. Let clam liquid rest ... of ...