Shellfish

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

These buttery, breadcrumb-stuffed clams taste like summer vacation.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

And it’s made with Michigan shrimp! I still can’t get over that.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Only you won't feel bad about eating it for dinner.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Whether you've got 24 hours or 24 minutes, we've got you covered.