314 claw recipes

A Spanish-inspired seafood rice stew loaded with clams, shrimp, scallops, and fish simmered in tomatoes, red wine, and clam juice. Topped with avocado and sour cream.

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Oven-baked curry with chicken, shrimp, clams, mussels, and Italian sausage over saffron rice with coconut milk. Part paella, part curry, all showstopper.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Grilled shrimp and scallops with poached mussels and clams over crispy pasta pancakes, drizzled with a ginger-pepper marsala sauce. Restaurant-caliber seafood at home.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

This simple but hearty dish is perfect for those who have just gotten through the door after a long work day.

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.