This best-ever Clam-and-Oyster Pan Roast recipe gets flavor from dry vermouth, thyme, mustard greens and more. Get the recipe from Food & Wine.

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Researches worry that clams aren’t reproducing fast enough to meet the demand of fishing.

Seafood enthusiasts shouldn’t overlook the Linguini with Clams – baby clams sautéed with garlic oil and fresh spices that somehow transport you to coastal Italy despite being in landlocked Iowa.

Add clam juice and vermouth and increase heat to medium-high; bring to a boil. Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes.