Ask a hundred random people, “Is clam chowder healthy?” and I guarantee that around ninety percent would say “No.” Let’s face it, anything that includes cream and bacon is automatically perceived as unhealthy by the majority of people. Overly rich and sludgy canned clam chowder furthers the perception that all clam chowder is unhealthy. As […]

Contrary to popular belief, there are many different types of clam chowder in New England. If you live far outside New England, you might only know the famous creamy version. But if you live within New England, you may know the other regional styles, which means you may be able to name four kinds of […]

When it comes to monkfish soup, most recipes refer to Bourride, the famous French stew that features monkfish. But this monkfish soup recipe is actually a soup! It’s inspired by my love of Southeast Asia. The ginger, lemongrass, lime, and cilantro give the broth a Southeast Asian-inspired feel without it being a true Southeast Asian […]

Poor Man’s Lobster usually refers to one of two things. The first is simply monkfish. Its dense, firm meat is often compared to the texture of lobster meat. The second is a Poor Man’s Lobster recipe which actually is not made from lobster. The recipe name is a bit of a joke because we all […]

When I first saw Pumpkin Swordfish many years ago, I thought to myself, are you kidding me?! Not even seafood can escape pumpkin marketing in the fall?! Have we sunk so low in our food culture that we’re now going to artificially color and flavor swordfish just to make it look and taste like pumpkin? […]

In my new cookbook, New England Soups from the Sea, I include 7 recipes for different types of seafood stock and seafood broth. That includes a seafood stock recipe for two types of fish stock, two types of lobster stock, and crab stock. And seafood broth recipes for clam broth and mussels broth. They are the […]

Growing up, I loved my mother’s baked clams recipe. I still do. It’s a holiday staple in my family. That said, Baked Clams Oreganata differs slightly from most baked clams recipes. In particular, it has a more pronounced clam flavor, especially when you follow the recipe below. If you love the bold, briny flavor of […]

Summer in New England and local New England seafood. For me, it doesn’t get much better than that. In many ways, this recipe for a grilled striped bass with mango salsa is the ultimate New England summer seafood dish because wild striped bass is only in season during the summer months of June, July, and […]

Always up for a seafood challenge, I thought it would be fun to come up with some recipes that feature smoked mackerel beyond the realm of finger foods, dips, and light salads. That’s because most smoked mackerel recipes tend to be lighter fare, often served as appetizer dishes or as part of party platters. So […]

If you’ve never tried black sea bass before, you’re in for a very pleasant surprise. Among those who know it well, it is highly regarded as one of the finest eating whitefish around. The 7 black sea bass recipes below are meant to encourage those who are new to preparing and cooking black sea bass. […]

So many bluefish recipes. So little time. Literally! Bluefish are only in season briefly, migrating to our northeastern shores during the summer months. They are a favorite of recreational fishermen for their voracious fight. But alas, they are highly misunderstood and underappreciated for their culinary potential. In this post, I’m going to share five different […]

Something unexpected happened in the process of writing my next soup cookbook. I fell in love with clam juice. Yes, I can hear the collective voice of America saying, “Clam juice? Are you serious?! Gross.” But in testing over 100 seafood soup recipes for New England Soup from the Sea, it became my absolute favorite […]