North american shellfish recipes

Cocoa Seared Scallops with Burnt Orange Sauce

I said on Facebook and Twitter, that chocolate can be a spice. Look at Mole sauce, what it it but chocolate.…

MUSSELS STEAMED IN TEQUILA WITH LIME

What screams summer more than tequila and lime? Well, how about mussels cooked in tequila and lime as an…

Citrus Scallops

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Easy Manhattan Clam Chowder

Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is…

Creole Crabmeat Pie

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie…

Crab and Corn Chowder

Perfect for fall, Crab and Corn Chowder fits the bill for a satisfying main dish lunch or dinner chowder. This is from the Crown Prince website.

Shrimp & Rice

This dish turned out light and delicious.

LOBSTER STOCK

Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion,…

Grilled Dungeness Crabs with Kicked up Seasoned Butter

Recipe of Emeril Lagasse, 2002 – modified by Kevin Greggans There is nothing like fresh Dungeness crab when…

Louisiana Jumbo Lump Crab Cake

White Clam Pizza

Beer-Boiled Shrimp & Red Sauce

Any romantic dinner needs to start with a fun appetizer. Boiling the shrimp in beer adds a different flavor to the traditional boiled shrimp. The…

Baked Stuffed Clams

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise…

Clam Sauce with Angel Hair Pasta

Relatively easy and good clam sauce (that can be dialed in many ways to taste) with angel hair.

Mexican Seafood Chowder

There are two challenges to this dish: one is to get the right balance of salt, garlic, saffron, and jalapeno; and the other is to not overcook the…