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bottled clam juice

  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Recipe

    Seared Scallop Chowder

    Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.

  • Moveable Feast

    Fideuà

    If you can’t find Florida lobster tail or royal red shrimp, substitute one large lobster tail and colossal size shrimp. The dish is traditionally made in a cazuela, a heafty,…

  • Moveable Feast

    Seafood Paella

    Paella is so iconic in Spain, says Chef Mullen with a grin, that “families have been torn apart in arguments about what the right paella is.” The traditional method, he…

  • Recipe

    Smoked Salmon and Leek Chowder

    The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

  • Recipe

    Garlicky Shrimp and Tomatoes

    The combination of flavors in this robust dish is reminiscent of cioppino, San Francisco’s popular seafood stew. It’s not a mistake that raw garlic gets stirred into the sauce at…

  • Recipe

    Creamy Oyster and Shiitake Stew

    Silky and soothing, this soup-like stew is elegant enough for entertaining. To make it quickly, buy sliced mushrooms and shucked oysters. Serve some toasted or grilled bread alongside the stew,…

  • Recipe

    Pasta with Clams, Broccoli Raab, and Chile

    Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

  • Recipe

    Eggplant, Scallop, and Broccolini Stir-Fry

    A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy…

  • Recipe

    Salt Cod and Corn Chowder

    Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…