Say it with me now: CHOWDAH. (It tastes better with an accent, but in no way is this a traditional New England-style, ok?)
The classic seaside appetiser, brought to you by Frank Pinello.
Like paella but with pasta, this Spanish-inspired dish will be your new favorite hangover cure.
"The recipe doesn't have to be more than four, five main ingredients. It's not in our culture to mix too many ingredients."
Clams and pancetta and white wine go together like ... clams and pancetta and white wine.
Pasta with mussels, clams, and bright cherry tomatoes are cooked in a delicious white wine sauce.
“I love the taste of ramen noodles, I could eat them straight from the packet,” admits lauded London chef Elizabeth Haigh.
Sweet potatoes, pumpkin, and red pepper to add a touch of sweetness to this hearty bivalve soup.
Hurry up already and making this Spanish paella that's packed with flavors from tender chicken, saffron, mussels, clams, and chorizo.
Fresh dill, fennel, and mustard flowers are the perfect way to freshen up this old-school staple.
Styled after the popular seafood stew from San Francisco, this stripped-down version of cioppino is all clams, potatoes, and earthy, savoury, aroma.
If you can make a box of macaroni and cheese, you can make this garlicky seafood pasta dish from Brooklyn hotspot Lilia. And needless to say, it tastes a lot better.