This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.
Fish & Seafood
This recipe pays tribute to our wonderful friends in Cambodia, who have taught us if not how to catch a fish, at least how to season and fry one.
For an upscale lunch or light dinner, nothing compares to this modern bistro take on the traditional crab cake.
Shrimp is elevated in flavor by marinating it in a piquant sambal and unagi blend. The additional sweetness and color contributed by the blood orange segements, brioche cubes, and thinly sliced prosciutto creates ebullient flavor upon the palette.