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28 recipes tagged with shellfish.
A savory clam broth infused with celery, garlic, parsley, and thyme. Simmered briefly with fresh clams, then strained for a clean, flavorful base.
A step-by-step guide to purging and scrubbing fresh live clams to remove sand and grit before cooking.
4 servings You can steam any clam you like, but soft-shell clams are the traditional steamers, in large part because it is difficult to purge them…
4 servings If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp…
Live lobsters boiled in heavily salted water until bright red, then served with melted butter and lemon wedges. A straightforward method for cooking…
24 pieces No angels, no horses; a fanciful name for a time-tested combination.
4 servings For a classic alternative, see Oysters Rockefeller.
4 servings If you are using mostly clams or mussels, use the larger amount suggested.
A simple method for cooking whole crabs by boiling or poaching in salted water. Serve with melted butter and lemon, or use the meat in other recipes.
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can…
About 4 cups Shrimp and lobster are the most flavorful shellfish to use here.
2 servings If desired, freeze the lobsters for 2 hours to sedate them before cooking.
½ to ⅔ cup Delicately pink and deliciously flavored. Unlike the butters above, which are generally used as a sauce or condiment, shellfish butter is…
Soft-shell clams are baked until they open, then served on the half shell with melted butter, cocktail sauce, and lemon wedges.
Boiled crayfish served in the shell with melted butter and optional seasonings. A simple, hands-on dish perfect for casual dining.
8 to 10 crabs per person The traditional and delightfully messy way to serve these crabs is to dump them onto the center of a table covered with…
A refreshing salad featuring tender conch or whelk tossed with fresh vegetables and a citrus vinaigrette, served over crisp romaine leaves.
5 to 6 cups; 4 servings If using the larger, tougher chowder-sized quahog clams, chop the meat finely before adding.
2 servings Break out the Wet-Naps! This dish is as messy to eat as it is delicious. If you wish, substitute lobster for the crab; cut it up as for Lobster…
Tender squid stuffed with a savory mixture of chard, fennel, pine nuts, and pecorino, then roasted until golden. A classic Sicilian seafood dish.
A Spanish-style seafood rice dish with langoustines, mussels, clams, squid, prawns, and crab, cooked with saffron and paprika.
A Spanish-style seafood rice dish with langoustines, mussels, clams, squid, prawns, and crab, cooked with saffron and paprika.
A creamy Bomba rice dish with saffron, sea fennel, and Sóller prawns, finished with marinated fennel and cheese. This Spanish-inspired recipe highlights…
Monkfish tails and mussels are simmered in a saffron, cider, and leek sauce for a flavorful seafood stew. This dish is ready in under an hour and serves…
A hearty San Francisco-style Italian American fish stew made with arrabbiata sauce, white wine, and a mix of clams, mussels, fish, scallops, and crab…
Dungeness crab is boiled, then stir-fried in a savory sauce of garlic, ginger, green onions, Shaoxing wine, and soy sauce. This Seattle-style dish is…
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