Recipe courtesy of Food and Wine Magazine. Click the button below for the recipe.
CREDIT: © CHRIS COURT
SPAGHETTI WITH CLAMS
RHODE ISLAND CLAM CHOWDER (DAIRY-FREE)
CLAMS CASINO
Recipe courtesy of the Spruce Eats. Click the button below for the recipe.
Photo: Robert Rheault / Flickr
TOP NECK CLAMS WITH VINEGAR AND SCALLION SAUCE
Recipe courtesy of KQED ecipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. Click the button below for the recipe.
GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD
MUSSEL CHOWDER WITH FENNEL
TRADITIONAL NEW ENGLAND SCALLOP STEW
THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)
PORTUGUESE RED CLAM CHOWDER
MAINE CLAM CHOWDER WITH STEAMERS
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
PORTUGUESE SEAFOOD STEW
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
CLAM CAKES BLOCK ISLAND
Recipe courtesy of hunter angler gardener cook. Click the button below for the recipe.
Photo by Holly A. Heyser
SNAIL SALAD
Recipe courtesy of my gourmet connection. Click the button below for this recipe.
GRILLED WHELK WITH KOMBU BEURRE BLANC, SAUTÉED BURDOCK AND CARROT
Recipe courtesy of great British chefs. Click the button below to access the recipe.
CRISPY SALT AND PEPPER SCALLOPS
Recipe courtesy of chef Joshua Riazi, the Genesis Center.
RECIPE
INGREDIENTS
1 lb of Scallops
1 cup of flour
a neutral oil such as sunflower oil, canola or vegetable oil
scallions chopped
1 garlic cloves minced
fresh cilantro chopped
jalapeño sliced
salt
pepper
sugar
INSTRUCTIONS
Heat oil in pan. Flour scallops in bowl then and pan fry. Remove scallops from oil and place on plate with paper towels to remove excess oil. Drain pan. Add scallops back to pan and toss with sautéed scallion and garlic, fresh cilantro and jalapeño, and then dust liberally with a mix of equal parts salt, pepper, and sugar
SCALLOP CHOWDER
Recipe courtesy of chef Joshua Riazi, the Genesis Center
RECIPE
INGREDIENTS
1 lb of Scallops
1 lb of fish cut into chunks or shrimp
1 can of coconut milk
2 cups of water
2 cups of puréed tomato (or tomato sauce)
1 tablespoon of yellow curry powder
1 tablespoon blackening seasoning or old bay (both if you like spice)
2 potatoes peeled and diced
1 onion diced
4 garlic cloves minced
a dash of sugar
salt and pepper to taste
2 tablespoons of butter or olive oil
INSTRUCTIONS
Heat a pan over medium heat. Add butter or olive oil to pan and heat. Sweat vegetables till soft. Add liquids and seasonings and stir. Add potatoes and simmer until almost done. Add seafood and simmer for a few minutes till scallops turn opaque. Add salt and pepper to taste. Enjoy.
COCONUT-CURRIED MUSSELS WITH GRILLED PINEAPPLE SALSA OVER RICE
Recipe courtesy of RI Sea Grant and William M. Davies, Jr. Career & Technical Center. Click the button below to access the recipe.
GRILLED POINT JUDITH SEA SCALLOPS AND BOSTON BIBB SALAD WITH CORN AND BACON
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
SUMMER CLAM SUCCOTASH ON GRILLED SOURDOUGH
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
