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Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

Clam and Corn Chowder

Chef Matthew Jennings's rich New England chowder is loaded with fresh corn and littleneck clams.

Linguine with Clams in a white sauce

This has to be the easiest dinner you will ever make! You'll love these tender little neck clams in a garlicky white sauce served over linguine!