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Recipes for Shellfish, Squid, Octopi and Crustaceans

rock crabs

Photo by Hank Shaw

I am using this category as a catch-all for everything shellfish: Crabs, clams, squid, mussels, etc. even though squid and octopus are not technically shellfish. Most of the recipes are for the shellfish and crustaceans I catch, but a few are for store-bought seafood.

Photo by Hank Shaw

How to Purge Sand from Clams

Here’s how to get all the sand out of clams you dig yourself.
Photo by Hank Shaw

How to Clean a Gaper or Horse Clam

This is how you clean the big gaper clams of the Pacific Coast, the horsenecks, butter clams and geoducks.

Shellfish: Clams, Mussels, Scallops, etc.

Photo by Holly A. Heyser

Maine Clam Chowder

This is my mum’s recipe for clam chowder, and even though she grew up in Massachusetts, her mother came from Maine. This is a Downeaster recipe heavy on clams, light on cream.
Photo by Holly A. Heyser

Classic White Clam Sauce

An Italian-American tradition, this is the linguini with clam sauce we all know and love, only I prefer it with thin vermicelli or even angel hair. No matter the pasta, this is a damn good sauce.
Photo by Holly A. Heyser

New England Style Fried Clams

I love fried clams. A lot. Here’s a traditional recipe for fried clams from New England, where they take them very seriously.
Photo by Holly A. Heyser

Rhode Island Clam Cakes

Think of these as a savory clam beignet or donnut hole. They are made of awesome.
Photo by Holly A. Heyser

Spanish Clams and Chorizo

A Spanish standard, the combination of pork and clams is divine. You’ll need dry Spanish chorizo for this recipe.
Photo by Holly A. Heyser

Mussel Soup with Tomatoes

A classic Italian dish to be eaten over pasta, or with lots of crusty bread.
Photo by Holly A. Heyser

Sardinian Shellfish Soup

My take on the Sardinian soupĀ fregula kin arsella, which is normally done with clams. Here I use both clams and mussels, which bathe in seawater with lots of fregula pasta.
Photo by Hank Shaw

Smoked Mussels

Possibly the best thing you can do to mussels. They taste as good as they look.
Photo by Holly A. Heyser

Oyster! Oyster! Oyster!

A lightly pickled oyster, oyster mushrooms and an oyster plant croquette. One of my favorite dishes ever.

More Shellfish Recipes from my Pages

Crab, Lobster and Shrimp

Photo by Holly A. Heyser

Crab Fried Rice with Pineapple

A Thai or Vietnamese-style fried rice made with crab and pineapple.
Photo by Holly A. Heyser

Crayfish Bisque

A French classic, crawfish stock, butter and meat gives you a triple hit of crayfish flavor.
Photo by Holly A. Heyser

Swedish Crayfish Salad

In high summer, the Scandinavians go mad for crayfish. Here is my version of a classic crawfish salad.
Photo by Holly A. Heyser

Spaghetti with Crab Sauce

A rich, wonderful crab sauce for pasta. It’s made with crab meat and a deeply flavored crab stock from the shells.
Photo by Holly A. Heyser

Crab Risotto

Another dish that combines crabmeat and crab stock, this time with risotto rice and a little tomato.
Photo by Holly A. Heyser

Crab Stock

Don’t throw out crab shells! Make this crab stock, freeze it and make lots of other dishes taste better…
Photo by Holly A. Heyser

Goan Crab Curry

Goa is a cool part of India that was once a Portuguese colony. The food there is a mashup of both cultures, and this crab curry is a knockout.

More Crab and Lobster Recipes from my Pages

Squid, Octopus and Cuttlefish

Photo by Holly A. Heyser

Grilled Octopus, Greek Style

Nothing beats grilled octopus, some crusty bread, good olives, feta cheese and lots and lots of ouzo. Opa!
Photo by Holly A. Heyser

Pulpo Gallego

A Spanish classic of octopus (or calamari) braised until tender and served with lots of paprika, olive oil and garlic. It’s a fantastic party appetizer.

More Squid and Octopus Recipes from my Pages

More Fish and Seafood Recipes

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