Memories of my first New England beach vacation are tangled in a Proustian web of deep-fried batter and sea-scented clam bellies. My first taste of a fried, whole-belly clam — unknown on Midwestern ...

Long Island steamers and the bivalves known as Ipswich clams are actually the same species. Both have long siphons that stick out of the side of their broad-ridged shells, but because they spend a ...

Can’t tell the two bivalves apart? Here’s a handy guide. Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Clams and mussels taste different, ...

The men at the bar are sitting alone, drinking beer, looking deeply into their baskets of fried clams. It's 11 o' clock in the morning on a Friday and Bigelow's is full of middle-aged men, but it's ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. For decades, New Yorkers have had a special relationship with clams. Local ...

This is the season for harvesting shellfish in the bivalve class found along Maine's coastline. Quahogs (Mercenaria mercenaria) and surf clams (Spisula solidissima) are bigger cousins to the soft ...

It’s my second day at the Tucson Gem Show and I’m standing in front of the Expo Center, examining the fossilized shell of the world’s largest giant killer clam. It’s gray-white and smooth, with a lip ...