Clam chowder is royalty in the bowl and easily ... Add the sweetcorn and potato to the saucepan, along with the stock. Bring to a boil, then simmer gently for 10 minutes, or until the potato ...

In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.

The clams will open with the heat, so shake the pan occasionally until they have completely opened. Meanwhile, bring a pot ...

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...

Drop in the pasta, quickly return to a boil, and cook until slightly underdone ... about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in ...

Add clams, 400 ml water and sake in pot and place on medium heat. When it comes to a boil, turn to low heat. Occasionally remove the froth on top with ladle and keep heat low so few bubbles rise.