Close
You have no items in your shopping cart.
Search
Filters

Seafood Based Recipes

View as Grid List
Sort by
Display per page

Recipe: Smoked Salmon Chowder

This rich, smoky chowder is quick and simple to put together. Serve it for a satisfying weeknight supper or as an elegant starter for a dinner party.

Recipe: Spaghetti with Red Clam Sauce

Tender clams in a spicy tomato sauce tossed with pasta--a classic Italian-American dish. Serve it up with a side of garlic bread and a crisp salad for a quick and delicious meal.

Recipe: Spicy Shrimp with Rice Noodles

Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.

Recipe: Steamed Clams with Smoked Ham and Swiss Chard

An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garllcky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!

Recipe: Steamed Mussels with Chile & Lemongrass

This fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.

Recipe: Steamed Tilapia with New Potatoes, Carrots, and Leeks

Steaming delicate fish filets and vegetables with our Veggie-Stock Gold adds great flavor to this light dish. Hits of garlic and soy sauce round out the taste, and thinly sliced green onions are the finishing touch.

Recipe: Stuffed Clams with Bacon and Peppers

Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.

Recipe: Thai Scallops & Spinach over Rice

This one-dish main course has the glamorous style of today's top chefs: succulent scallops, ribbons of baby spinach, and rice chosen from a rainbow of possible choices in a truly extraordinary sauce.
Free Shipping on orders over $50*

*Applies to the 48 contiguous states only

 
Classic French Stocks and Sauces