These giant clam shell poachers are so busted. That’s what happens when you illegally harvest roughly 200 tons of the shells, though.
Search Results for "clams"
The Art of Grilling Seafood
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
Southwestern Chile Clam Chowder
I usually add chopped green New Mexican chile to this chowder recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.
Clam, Shrimp, and Scallop Pan Fry
Sometimes picking just one seafood to eat is, well, too much work. So why not just eat them all, like in this pan fry meddly?
The Birth of Mexican Seafood
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
Linguine with Spicy Red Clam Sauce (Linguine con le Vongole)
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
Shellfish Brine for Smoked Oysters
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
How to Smoke Succulent Shellfish
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
A Clambake in the Desert
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.
Traeger Grills Election Campaign – Right Wing, Left Wing…Mmmm Wings
A lot of us know the goodness of smoked fish and other seafood. So does Traeger Grills. They also seem to have a sense of humor at a time when we all could use one.