• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• Kosher salt
• ¾ pound linguine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper flakes, plus more for serving
• ½ cup white wine or dry vermouth
• 3 pounds littleneck clams, scrubbed (see Cook's Note) ½ cup roughly chopped
• flat-leaf Italian parsley, plus more for garnish
• Freshly ground black pepper

Linguine with Clams

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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• 3 tablespoons Spanish olive oil
• 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
• 2½ teaspoons sweet pimenton (smoked Spanish paprika)
• 2 teaspoons salt
• 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
• 1 cup small-diced onion
• 1 cup small-diced red bell pepper
• 1 cup small-diced green bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons saffron threads, crumbled between your fingers
• 2 cups short-grain rice, such as Valenciano or California Pearl
• 5 cups Shrimp Stock, clam juice, or fish stock
• 1 pound manila clams, well scrubbed and purged 
• 1/2 cup fresh or frozen green peas
• 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

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Marinade

• 1 cup olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon hot chile pepper, chopped; e.g. jalpeno or serrano

Seafood Salad

• 3/4 lb mussels
• 1/2 lb littleneck clams
• 1 cup dry white wine
• 1 tablespoon garlic, chopped
• Pinch crushed red pepper flakes
• 3/4 lb clamari, slice body into 1/4-inch rings and tentacles halved
• 1 cup celery, diced
• 1 cup fennel, diced

Cannellini Salad

• 1 quart cannellini beans, cooked
• 1 cup cherry tomatoes, oven dried
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons shallots, minced
• 3 lemons, juiced
• 2 tablespoons hot chile oil
• 1 1/2 cups olive oil
• kosher salt and freshly fround black pepper

Ligurian Seafood Salad

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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• 6 cups cooked white rice (Jazzmen brand is local Louisiana)
• 2 tablespoons flour
• 3 tablespoons shortening
• 1 cup celery, diced
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 quart water
• 2 quarts chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound link sausage, sliced
• 1 package frozen okra (1-1/2 cups)
• 1 pound shrimp
• 2 sprigs parsley (optional)
• 1 teaspoon gumbo filé

Creole Seafood Gumbo

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