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Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them at the end of the cooking and heat for just a few minutes.
If I'm in a hurry when baking my favorite fish, I bake it for just half the time, then broil it…
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Unless you live along the coasts, most shrimp and scallops are frozen when they arrive at your…
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