Live oysters, clams, and mussels are some of the sea’s greatest delicacies.  Most people already know the basics about keeping them alive and fresh once they get them home:  Easy Shellfish Storage: If you’re going to be serving your shellfish within a few days after arrival, all you really need to do is put them …

The easiest way to open live clams is to steam them open (how to steam clams).  However if you’re planning on baking them or need them removed from the shell raw, you’ll need to shuck them. Not for beginning shuckers, manually opening a clam requires more force than opening an oyster (how to open an …

A simple yet swoon-inducing appetizer featuring a blend of bacon, thyme, clams and sweet caramelized onions finished off with grassy extra virgin olive oil. Ingredients:   (Makes approximately 12 bruschetta) ¼ lb of Bacon, sliced into sticks 2 medium Yellow Onions, thinly sliced 8 Cherrystone Clams (Quahogs), steamed open (how to steam clams) 1 tbsp Fresh Thyme, …

The simple, humble steamed clam or mussel is a delight either eaten by itself or used as an ingredient in dishes.  This basic technique will work with any variety of live clams or live mussels. Directions:  1. Optional: For extra flavor & color as well as a creamier texture, flour soak mussels before steaming them (how to prep …

A sweet, briny, satisfying Italian seafood classic with added spiciness from the chile flakes. Ingredients: Dried Spaghetti 1 clove Garlic, thinly sliced 1 tsp Guajillo Chile Flakes 1 tsp Red Chile Flakes 5 Live Mahogany Clams or Littleneck Clams per serving 1 tbsp White Wine Pecorino Cheese for garnish Fresh Chervil leaves for garnish Directions: …

Littlenecks, topnecks, steamers, mahoganies…the shellfish industry is filled with confusing terms for clams, some of which refer to the variety of clam, and some merely refer to the size of the clam.  Here’s a quick and easy guide to help you sort them out. The six varieties of clams that you’re most likely to encounter …

Many traditional east-coast stuffied clam recipes (aka “stuffie” recipes) involve heavier ingredients like bacon and larger quahog clams (chowders or cherrystones) that have been finely chopped or ground before being returned to their shells to bake.  This recipe uses younger, more tender clams and a garlic-free pesto for a lighter yet still delightful result that lets the clams’ sweet …

Steamed Clams with Fennel, Absinthe & Herbs In this recipe the absinthe and fennel add a shellfish-friendly anise element, brightening up what is otherwise a very traditional herbed steamer clam recipe. Ingredients: (Makes 6 Servings) 1/2 cup Fish Stock 2 Fresh Fennel Bulbs, ends removed & outer leaves peeled 1 tsp Absinthe 1 tbsp Fresh Parsley …

Fregola sarda is a durum wheat pasta that closely resembles couscous and has been toasted.  When cooked it has just a bit of chew to it and a subtle nuttiness.  In this salad it’s blended with a creamy coconut curry sauce, tender shellfish, and finely chopped raw veggies for crunch. Ingredients:  (Makes 8 Servings) ½ quart (dry) Large Fregola …

  Miso soup is a staple in Japan, where it can be found at breakfast, lunch, or dinner meals, usually served in a small bowl to the side of the main dish.  Miso is an excellent source of protein, and so this soup is a great source of low-fat energy.  Many people make miso soup …