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Narrow Results You've Selected: Summer American Shellfish Remove all Source Saveur (41) Cafe Lynnylu (1) Choosy Beggars (1) My Kitchen Snippets (1) People (1) Show all... Smitten Kitchen (1) Difficulty Easy (36) Medium (8) Hard (1) Course Main Course (22) Appetizers (14) Soups & Stews (6) Sandwich (4) Side Dish (4) Show all... Salad (3) Occasion Backyard BBQ (5) Easter (2) Birthday (1) Cocktail Party (1) Technique Saute (13) Fry (7) Grill/Barbecue (7) Steam (6) Bake (4) Show all... No Cook (4) Chill (3) Broil (2) Poach (2) Stew (1) Topic Recipe (46) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shellfish"; var omni_prop8 = "Season:Summer,Cuisine:American,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Steamed Blue Crabs Steamed Blue crabs are a summer treat in Philadelphia, where writer Betsy Andrews remembers participating in her father's favorite meal. Issue #150 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 05/27/2011 Grilled Lobster with Cilantro-Chile Butter Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful. Issue #130 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 05/27/2009 Crawfish Boil The crawfish boil is a Gulf Coast tradition of Cajun origin. Issue #121 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 07/13/2007 Clam Cakes These fritters are the perfect side dish for chowder. Issue #104 03/01/2007 Shrimp Cocktail No dish showcases shrimp as simply and elegantly as shrimp cocktail. Issue #100 12/05/2005 Panfried Softshell Crabs with Garlic-Herb Butter Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season. Issue #84 12/05/2005 Stuffed Sole Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home. Issue #84 10/23/2007 Potted Lobster Stew This aromatic stew is as pleasing to cook as it is to eat. Issue #81 10/20/2005 Clams Casino To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography. Issue #69 03/06/2007 Lobster Roll From celebrated chef Jacques Pepin, here is a French twist on a New England classic. Issue #52 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 08/05/2008 Fried Clams Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king. Issue #43 10/18/2000 Steamed Clams This is our version of ''steamers''. Issue #43 04/11/2007 Maryland Crab Soup This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast. Issue #37 04/11/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 04/11/2007 Lobster Cardinale This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s. Issue #37 « Previous 1 2 3 Next »