69 clay recipes

Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.