One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
The fish stew to rule all fish stews.
The secret is in the stock.
French technique, Thai flavors.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
Clam chowder has a rival in this Scottish soup.
You can make a full meal out of this creamy version of Tom Yam Kung.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
Comes together in no time, satisfies the stomach for hours.
Just add water to these DIY instant noodles, made with spicy red curry, creamy coconut milk, and fresh shrimp.
A light soup, with plenty of spice and seafood flavor.
The briny juice of Manila clams is the star of this sophisticated miso soup.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Jet-black squid-ink spaghetti, squishy mussels, and lurid orange salmon roe make a Halloween dish that's actually good to eat.
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.