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Clams steamed in a spicy Spanish tomato sauce. This dish is a knockout. Eat it with a fork in one hand, a hunk of crust bread in another. A damn good appetizer or light dinner.
When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
I do an awful lot of salmon and trout fishing, and have so many recipes for these fish that I’ve separated them out on this page. The default species for these recipes are king salmon and rainbow trout, or steelhead, but in most cases these dishes will work just fine with all sort of other […]
Kelp pasta. Not pasta made from slivered kelp fronds, but real pasta with homemade kelp powder added. It makes a briny, emerald noodle that I served with the Pacific rockfish that swam among the kelp, along with summer vegetables. It’s a culinary experiment worth repeating.
In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can’t make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here’s my ceviche recipe and how to make your own ceviche without fear of parasites.
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.
It’s occurred to me that there is a lot of misinformation out there about purging the sand from clams. I’ve been doing it for many, many years and here is how I do it, and what you need to know to do it yourself at home.
I love fried clams. A lot. Maybe too much. My sisters will attest to this. Well, this is how they make fried clams in Massachusetts and Rhode Island, where I’ve been eating giant baskets of them since at least 1974. This recipe is so good you’ll want to head out to the clam flats ASAP.