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A 15-minute French classic made with fresh, inexpensive ingredients.
All you have to say is bacon bread crumbs.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
This master method works with all sorts of flavorings.
French technique, Thai flavors.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.
Mussels in spicy Thai curry broth are an easy 20-minute win for dinner.
Flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth.
The briny juice of Manila clams is the star of this sophisticated miso soup.
Naturally sweet cornbread is combined with sausage, herbs, vegetables, and chopped oysters.
With a light, bright broth, Rhode Island clam chowder is a the perfect choice when you're not in the mood for a heavier creamy chowder.
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