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magazine clam and calamari seafood stew with salsa verde
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You'll want crusty bread for sopping up this San Francisco fish stew.
4.0
(4.12)

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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
1.0
(1)

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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)

4.0
(4)

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Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
4.0
(4.1)

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Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

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You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
4.0
(3.82)

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How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
5.0
(4.88)

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Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
4.6
(4.63)
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This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

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Serve with trout roe, live your best life.
4.3
(4.33)

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The salmon in these tacos gets perfectly caramelized thanks to a versatile ginger-garlic paste.
4.6
(4.64)

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We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.
4.0
(3.8)

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A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.
4.0
(4.22)
