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10 Transporting Summer Seafood Meals

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So many of our summer memories are bound up with delicious seafood by the shore. These 10 recipes will instantly transport you…to Amalfi, to the New England coast, to Baja California. And you don’t even have to pack.

  • Recipe

    Smoky Grilled Clams with Sauvignon Blanc Broth

    Since the clams cook in just a few minutes, be sure that the wood chips ignite and start to smoke before you begin grilling; this will give you the right amount of smoke without overwhelming the clams’ delicate briny flavor. Serve with grilled crusty bread to soak up the rich broth.

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  • Recipe

    Grilled Lobster Tails with Spicy Citrus Butter

    Easy-to-make citrus butter is a delicious flavor booster for the lobster.

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  • Recipe

    Grilled Soft-Shell Crab Tacos

    Grilling lends a smoky note to the sweet crabs and scallions in these tacos, while the tangy avocado mash brightens each bite. If you have tender, fresh corn tortillas, use two per taco to hold in all the delicious juice from the crabs. If your tortillas are thicker, stick with one per taco. Serve with grilled corn on the cob.

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  • Recipe

    Simple Seafood Stew

    It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew contains plenty of both. Serving some crusty bread with this dish for mopping up the broth is simply nonnegotiable.

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  • Recipe

    New England Clambake

    Instead of digging a sand pit, fire up your kettle grill to steam a party's worth of lobsters, clams, mussels, corn and potatoes.

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  • Recipe

    Salmon Poke

    This Hawaiian raw fish salad is traditionally made with tuna, but it's delicious here with salmon and plenty of zingy accents: ginger, sesame oil, jalapeno, and radish.

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  • Recipe

    Baja Fried Fish Tacos

    A creamy lime-chipotle sauce gives these crispy tacos a bit of smoky heat. Radishes and cabbage are common garnishes on many Mexican foods and add a nice, fresh crunch. A mild fish like tilapia is the perfect vehicle for a beer batter.

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  • Recipe

    Classic Bouillabaisse

    This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort.

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  • Recipe

    Fritto Misto all’Amalfitana

    This Italian mixed seafood fry is a specialty of the Amalfi coast: cod, shrimp, and calamari fried with a light, crisp coating, with lemon wedges and fried basil leaves.

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  • Recipe

    Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce

    This technique from the Pacific Northwest has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks.

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