This recipe is all about the Three Cs. And this isn’t some acronym for how to be a better leader (Communication! Confidence! Commitment!). It’s much more important than executive prowess: Cod, Clams, ...

RICHMOND, Va. -- There’s still time to enjoy this recipe, perfect for summer. Chef Christine Wansleben of Mise En Place joined us in the Virginia This Morning kitchen with a clambake perfect for your ...

Start a large stock pot or pasta pot of water to boil. Add about a tbs of kosher salt per 3 qts. of water. Scrub clams with a small brush under running water. This removes the sand. Heat olive oil ...

Start by scrubbing clams under cold running water. Scrub clams to remove all sand from the shells. Once clams are cleaned, place clams in cold water, enough to cover. Allow clams to purge for 30 ...

Cooking of this dish requires only 7-8 minutes; do not start until ready to serve. Wash and scrub clams and mussels. Remove beards from mussels and refrigerate until ready to assemble dish. Discard ...

1. Scrub clams, discarding any that are open. 2. Combine beer, onion, garlic, pepper flakes and salt in a large pan or Dutch oven. Bring to a boil, reduce heat and simmer 5 minutes. 3. Add clams, ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

2 dozen fresh raw unopened clams ¼ cup water Porky mix: 1 tablespoon garlic, minced 1 shallot, minced 6 ounces pulled pork 6 ounces lager 6 ounces fresh spinach, chopped 3 ounces pecorino, grated 1 ...

Like Thanksgiving dinner, clambakes are inextricably tied to New England, where historical lore tells us that American Indians instructed the Pilgrims in the process of steaming shellfish over seaweed ...

The word-worker, on vacation, tries to avoid her colleagues. Though she shelters in concert hall, museum and woods, words sneak in. Sighing, she picks up a book. Not the breezy novel, brief story or ...