Clam chowder has a rival in this Scottish soup.
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.
The fish stew to rule all fish stews.
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 secret is in the stock.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
Flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
You can make a full meal out of this creamy version of Tom Yam Kung.
French technique, Thai flavors.
A light soup, with plenty of spice and seafood flavor.
Comes together in no time, satisfies the stomach for hours.
Jet-black squid-ink spaghetti, squishy mussels, and lurid orange salmon roe make a Halloween dish that's actually good to eat.
Just add water to these DIY instant noodles, made with spicy red curry, creamy coconut milk, and fresh shrimp.
The briny juice of Manila clams is the star of this sophisticated miso soup.
Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth.
Mussels in spicy Thai curry broth are an easy 20-minute win for dinner.