When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Author: Maggie Ruggiero
Author: David Rosengarten
Author: Bobbi Claibourne
Author: Bon Appétit Test Kitchen
Author: Jasper White
Author: Shelley Wiseman
Author: Barbara A. Tadeo
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Sharon Buck
Author: Jean Anderson
Author: Eileen Yin-Fei Lo
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Rob Levitt
Author: Mary Sue Milliken
Author: Melissa Roberts
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Charleen Borger
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Julia Child
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra