Shellfish

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

This dish is only as good as the crab it’s made with; buy the best you can get.

Claw or tail? Butter or mayo? What about that bun? Michael Paterniti seeks the ultimate lobster roll in Maine--not that any locals will agree with him

Cooking on a bed of salt helps evenly conduct the hight heat and infuse the shrimp with seasoning.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.