Gravlax with Swedish Mustard Sauce

This salmon is cured in salt, dill, fennel, and orange zest. Scandinavians have been doing this for centuries, but instead of burying the fish in the shore at the high tide line, you can just put it in your fridge for a couple days.





Gravlax is usually served with rye or pumpernickel bread and mustard sauce, and you can eat it for any meal! I prefer it for breakfast; it’s not too sweet and the protein fills you up. For lunchtime, it’s great as a wrap with lettuce and mustard sauce.

Full Recipe Here


Classic New England Lobster Rolls

As a washashore, I had my first lobster roll 3 years ago. It was wonderful. However, I had no idea how many rules surrounded this simple recipe. You need the right buns, the right mayo, the right texture, and nothing can overpower the lobster itself. As soon as you catch yourself saying something like “well I bet a little (insert any ingredient here) might be nice” some local is going to call you an idiot, undeserving of the delicate taste of lobster.

Here’s a recipe that meets all the requirements and tastes great to boot! Sautéing celery and green onion sweetens the flavor. Then pureeing this before adding it to the lobster disguises you from any locals knowing you've added some impurity to your recipe. The texture will be the same but the flavor will pop.

Classic New England Lobster Rolls

Classic New England Lobster Rolls

Full Recipe Here


Scallop Ceviche

This recipe is as fresh as it gets. Lime, ginger, and crisp bell peppers are tossed with scallops over a bed of avocado in a refreshing, no-bake dish.

Scallop Ceviche

Scallop Ceviche

Full Recipe Here


Clam Risotto with Spicy Italian Sausage

Because combining shellfish with sausage elevates any comfort food.



It was finally warm enough to clam this weekend, but it was still harsh out. Afterwards I needed to cozy up with some rich food...and some wine (you haven’t drank an entire bottle if you used some of it for cooking).



Full Recipe Here


Escargot Inspired Clams with Herbed Butter

This casually decadent horderve is buttery, garlicky, earthy and slightly sweet. Eat these little treats on their own or spread over French bread.

Escargot Inspired Clams with Herbed Butter

Escargot Inspired Clams with Herbed Butter

Full Recipe Here


Baked Salmon with Rosemary, Lemon Pepper, and Honey

This salmon is super easy to make, but always comes out looking like you're a boss. I've been making variations of this recipe for friends for years, but have finally decided baking the salmon and using just a few simple ingredients is the best way to go.





Although I wouldn't say this is a Thai recipe, it fulfills the four main tastes of Thai cooking: sweet (the honey), sour (the tangy flavor of the lemon pepper), spice (the pepper part of the lemon pepper), and salt (salmon is naturally salty).



Full Recipe Here


Puerto Rican Mofongo with Shrimp and Smoked Pork

Garlic and Plantain Goodness.



Happy New Year! I don't usually do resolutions (successfully) but this year I'm planning on doing at least one blog post to Me and the Clams per week. Since I'm currently celebrating the holidays in Puerto Rico, I thought I would kick off the resolution with an island dish.



When you come into contact with Mofongo for the first time, it's hard to decipher just what you're looking at. Usually served in a mound, it looks like a little yellow potato cake. In actuality, that little mound is made of fried plantains mashed to submission with some oily sauce, usually consisting of garlic and tomato. When mofongo is served as a dish, there's usually a protein added to the sauce. Last night I wanted to make shrimp mofongo (to go with my fish theme) but added some smoked pork to add some salt and smoke flavor.

Full Recipe Here


Lobster & Ricotta Souffle

Lately I've been busy in the test kitchen trying to catch up with the lobster that keep coming into my trap! I like this one because you get the decadence of the lobster in a souffle, but keep it casual with just a few easy to find ingredients.







Full Recipe Here


Clams Casino

A single bite of bacon, sea, and spice on every half shell. This is the first way that I’ve ever made clams, and it’s still a go-to appetizer years later. After a day clamming with friends, it’s an easy recipe to involve the whole group in the prep-work to make this easily sharable finger food.

Clam Casino

Clam Casino

Full Recipe Here


Baked Cod with Bacon & Pea Cream Sauce

This recipe is not for the faint of calories, but it sure hit the spot on one of the first cool days of Fall.

Baked Cod with Bacon & Pea Cream Sauce

Baked Cod with Bacon & Pea Cream Sauce

Full Recipe Here


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