Spicy stir-fried clams, oyster stew, mussels in red curry, and other delights straight from the shell.
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.
The fish stew to rule all fish stews.
For another use for your homemade XO sauce, double down on the seafood
French technique, Thai flavors.
Imitation is the sincerest form of flattery for this New Orleans classic.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
The bright and punchy sidekick that freshly shucked oysters deserve.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
This master method works with all sorts of flavorings.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Uniquely delicious taste and texture.
This night market snack is as much about its abundance of textures as it is about flavor.
Comes together in no time, satisfies the stomach for hours.
Oysters Rockefeller get a Mexican-inflected makeover.