This is a simple and tasty recipe for your next summer barbeque party. Assured to delight the seafood lovers in the party.

It's best to shuck your own clams, but if you buy them on the half shell, be sure to ask for the clam liquor. Active time: 1 hr Start to finish: 1 1/4 hr (includes preparing seaweed salad)

1/2 cup shredded Parmesan cheese 2 tbsp. bread crumbs 2 tbsp. chopped fresh parsley 2 tbsp. chopped fresh oregano 1/4 tsp. salt 1/2 tsp. pepper 2 lb. clams 1/4 cup olive oil

For the butter sauce: 1 c. white wine 4 medium shallots, chopped fine 4 T. heavy cream 1 1/2 c. unsalted butter, cut into -inch cubes 2 T. lemon juice Salt and freshly ground black pepper, to taste 1/3 c. bacon, diced into 1/2-inch pieces 1/3 c. white onion, diced into 1/2-inch pieces 1/3 c. green

It has been a bit but once again I, Chef Michi, am back with another dish for you to enjoy... This time I decided on houba miso & clams. Enjoy the fragrance of miso with a simple dish heaped with mushrooms. And the best time to enjoy clams is when they are in season (October-April). Be prepared

A recipe for Grilled Littleneck Clams With Lemon-Butter Sauce containing littleneck clams stick unsalted butter garlic, minced dry white wine fresh lemon juice milk black pepper parsley, chopped