This simple stew is a mainstay along the coast of Portugal. The fat from the pork gives the garlicky sauce a real richness that's incredible with the salty clams.

Stuffed quahogs, or “stuffies,” are a delicious mixture of diced clams, breadcrumbs, and spices baked on the half-shell. 

This is quite a complex recipe for us, but it's a goodie. 

This simple recipe makes the most of delicious razor clams, cooked with chilli, rosemary, garlic and lemon. 

It's a one pot wonder with little washing up and lots of flavour. 

Crispy, golden brown on the outside, pillowy and light on the inside. The slightest aroma of the sea with tiny chunks of clam meat...

This is the way to enjoy our hard shell clams. Comforting creamy soup, ideally eaten out of a bowl made out of a hollowed out crusty bread roll...

You often see palourde used as a garnish or used in a sauce to be served with fish so this dish from Nigella is a treat.