Shellfish

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Follow these steps and soon you'll be popping oysters faster than you can eat them.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

You don't need to hit up a Maine clam shack for a classic lobster roll—follow these tips to make one of summer's most decadent treats at home.

It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.

Poaching the shrimp with their shells on locks in their flavor.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Blue crab! King crab! Soft-shell crab! Here's how to cook all of the different types of crab available.

Here's what you need to know about cooking with frozen shrimp.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Don't be scared of squid. Cook it, already!

Let bivalves be bivalves with these great mussels recipes.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.