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.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
French technique, Thai flavors.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
This night market snack is as much about its abundance of textures as it is about flavor.
The bright and punchy sidekick that freshly shucked oysters deserve.
Uniquely delicious taste and texture.
This master method works with all sorts of flavorings.
Comes together in no time, satisfies the stomach for hours.
Imitation is the sincerest form of flattery for this New Orleans classic.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.