Quietly hiding on Florida’s panhandle, the Forgotten Coast, is a stretch of Gulf coastline that remains untouched by the ...

In a state blessed with no shortage of outstanding dining options, Tognazzini’s Dockside Restaurant distinguishes itself by ...

It’s the event which brings people from far and wide every year to share their knowledge and love for sea shells.

There’s a golden rule among South Carolina seafood enthusiasts: the less fancy the place looks, the better the hush puppies ...

For the 17th year, Doug the Quahog predicts summer on Cape Cod, calling for 80 of the season's 94 days to be sunny.

"The shell is the tool bivalves use to interact with the world," Collins explains. "Its shape dictates what a bivalve can or can't do." ...

Quahogs are clams, but not all clams are quahogs Don’t confuse the quahog with the soft-shell clam, which is a separate species found in tidal flats that’s used to make steamers. It’s also ...

Insert a sturdy oyster knife that won’t break or bend through the back of the bivalve between the two shells. Turn it “like a doorknob,” Douglas says, until the top shell disconnects. Once the two ...

Aoshima, an island just off the coast in the northern part of Miyazaki Prefecture’s Nichinan Kaigan region, is designated a special natural monument as the home of 27 tropical and subtropical ...

Best shellers: Molluscs and more Scallop An expensive but popular bivalve recognisable by its pretty, fan-shaped shell. Very simple to fry and goes well with pork products such as chorizo.

Second, the shell should be closed before they are cooked. If a clam, oyster or mussel is open, tap it to see if it closes. If it doesn’t, don’t buy it; it may have been dead for a while.