For Rhode Islanders, the Newport Lobster Shack should be a point of pride – a showcase of the state’s maritime bounty and fishing tradition. For visitors, it offers a taste experience that captures ...

The weathered brick facade, adorned with colorful heraldic shields, stands as a quiet sentinel in Cleveland’s urban landscape. It doesn’t shout for attention or plaster itself across social media – it ...

A candy-stripe lighthouse on the roof guides you to this modest Delco corner bar with a clapboard facade and porthole window in the front door. The 1960s kitsch — complete with an aquarium running the ...

Explore Bodega Bay as we dig for clams, enjoy fresh raw clams, and prepare a delicious clam chowder. #BodegaBay #ClamDigging #ClamChowder Immigration crackdown may spark 'black swan event,' CEO warns ...

THIS MUST BE the best autumn weather in years. And just when you thought it couldn’t get any better, it did with the opening of razor clam season! If you don’t know what a razor clam is, you are ...

Bivalves, such as clams, oysters and mussels, record seasonal environmental changes in their shells, making them living chronicles of climate history. A new study of bivalve shells has detected two ...

The greatest clam chowders usually come from a dockside restaurant, but if you don’t live in a Lifetime movie, you might not have access to one. The next best thing on a rainy day is the canned stuff.

Researcher SCUBA diving off Sugashima Island discovered a new amphipod species living on the tentacles of a file clam, a study said. Hiroki Nakajima Just off Sugashima Island off the coast of Japan, ...

A good clam chowder is hot and flavorful, but it also needs to strike the right balance of so much more to be perfect. Clam chowder has to be creamy, but not gloppy, tender, but not rubbery, savory, ...

Shimmering like spun gold, sea silk fabric is so lustrous that some believe it inspired the Greek legends of Jason’s quest for the Golden Fleece. For centuries, artisans in the Mediterranean have ...

Crispy, crunchy, salty fried clams—whole-bellies, of course—are synonymous with New England summer, and there are no better clams than those from the Great Marsh, as we learned while working on our ...