Stuffed clams are that perfect mixture of homey flavors - like garlic, butter, and breadcrumbs - and elevated seafood. But making the perfect stuffed clams isn't as easy as stuffing whatever clams you have. There are more than 10 different types of clams, and you must choose the clam with the right type of shell for your stuffing needs. Luckily, Tasting Table caught up with Franklin Becker, the chef/owner of Manhattan seafood restaurant Point Seven, who shelled out some pretty top-notch advice.
But when you pull off that tail section, you will reveal inside the cavity something that stands out against all of the pink and white flesh - a strange green paste. For many bib-clad lobster eaters, this green stuff ends up in the bin along with the scraps of cracked and empty shells, but they don't know what they are missing. That green paste is called tomalley, and despite its potentially off-putting appearance, it's a part of the lobster experience begging to be savored.
The best cookbooks of 2025 inspired us to return to the kitchen again and again. They brought us not only inspiration and deliciousness but solace, beauty, delight and a sense of home in a challenging year, especially for Los Angeles. Our list of favorites defined connections to a place, whether geographical - Bahrain, Paris, a Palestinian garden - or reframed as a world view such as the legend of Turtle Island,
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. Crab rice, we're making today super simple, super easy and ingredients that you can get in your local grocery store. My garlic's going in last, and the reason why I'm adding the garlic in last is that the raw garlic is going to give it a little bit of spice. Take your hands, feel the rice.