When we store our leftovers I remove the shells and leave the clam meat in the remaining liquid to put in chowder. This is ...

3 cups plus 2 tablespoons (375 grams) bread flour 1 cup plus 2 tablespoons (255 grams) water 2 teaspoons (8.5 grams) fine sea salt ½ teaspoon (2 grams) active dry yeast Olive oil, for greasing ...

By Jill Newman For centuries Native Americans treasured quahog shells, the purplish hard coverings of clams found along North ... beads and made versions with white mother-of-pearl loops ...

As 40 topless native women, young and old, danced wearing only their handmade green and yellow grass skirts and matching headbands, they also chanted loudly in guttural voices. As they danced, each ...

Sprinkle over the shells and grill until the topping is crisp and golden. Serve the razor clams with crusty white bread and the seaweed salad.

Cool the clams then remove the meat from the shells. 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 ...