Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
Author: Land O'Lakes
This yummy recipe is an all-time favorite. It'll leave dinner guests begging for more.
Author: Alixandra Lange
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
Author: Maguy Le Coze
This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!
Author: VitaCavallo
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Author: Juliana Hale
This dish can be made with either crawfish or shrimp. It's a great crowd pleaser. Serve with a salad and crispy French bread.
Author: B. Gisclair
Author: Andrew Urell
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
By itself or served over rice, this dish is elegant but easy to prepare
Author: JJCATERING
These tangy baked shrimp I threw together with the ingredients I had on hand and not much time to stand at the stove, but my husband and I were very hungry. Surprise, surprise! It turned out to be fabulously...
Author: bavscookin
Author: Robert Randolph
Author: Dorothy Duder
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make...
Author: Rhoda Boone
Steamed lobster tails with a hint of beer. Goes great with melted butter, lemon juice and garlic.
Author: Kathleen Burton
Author: Seamus Mullen
Author: Leah Chase
Author: Jody Adams
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Author: Bren
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
A simple shrimp saute with lots of parsley and garlic for flavor, finished with lemon juice and white wine. Lovely served over pasta or just with grilled crusty bread. Enjoy!
Author: Natalie Titanov