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Stockists
Shellfish
Scallops with Stewed Chickpeas and Tomatoes
By
JUAN PABLO MELLADA ARANA
Mum’s Red Prawn Curry
By
MEHER MIRZA
Cajun Seafood Boil
By
SAVEUR EDITORS
Bacon-Beer Mussels with Fire Toast
By
MICHAEL SMITH
Ember-Roasted Oysters with Love Butter
By
MICHAEL SMITH
Seawater-Poached Beach Lobster with Lemon Brown Butter
By
MICHAEL SMITH
Khao Khluk Kapi (Bangkok Rice with Shrimp Paste and Sweet Pork)
By
AUSTIN BUSH
Salt and Pepper Shrimp
By
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Lobster Linguine with Chiles
By
FULVIO PIERANGELINI
Bumbu Kacang (Indonesian Peanut Sauce)
By
VANJA VAN DER LEEDEN
Make Your Scallops Sing with a Shot of Mezcal
By
TAMMIE TECLEMARIAM
This Is What Your Mussels Have Been Missing
By
TAMMIE TECLEMARIAM
Mussels Rockefeller
By
TAMMIE TECLEMARIAM
Mussels with Herbed Vinaigrette (Moules Vinaigrette)
By
HÉLÈNE DARROZE
Best Thing I Ate This Month: Bar George’s Raw Oysters with Jalapeño Mignonette
By
STEPHANIE BURT
Ganjang Gejang (Soy Sauce-Marinated Crabs)
By
ERIC KIM
Grilled Lobster with Garlic-Parsley Butter
By
SAVEUR EDITORS
Andy Ricker’s Pad Thai with Pork and Shrimp
By
ANDY RICKER
Shrimp Remoulade
By
SAVEUR EDITORS
Vietnamese Herb-Wrapped Shrimp
By
SAVEUR EDITORS
Mexico’s Chocolate Clams Are Worth the Trip
By
KAT CRADDOCK
Spaghetti with Shrimp Rundown Sauce
By
NINA COMPTON
For Clam Chowder That Actually Tastes Like Clams, Hold the Cream
By
KAT CRADDOCK
Our Best Clam Recipes to Get You Chowdering Down
By
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