New England Chunky Herbed Quahog Chowder by Robyn Savoie

Quahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder. Tradition holds that clam chowder is made with salt pork, but good salt pork…

Sinuam na Halaan by ShaleeDP

A very easy recipe, a very tasty shellfish. Fresh and delicious for you and your family.

Fresh Tulya (Small Clams) Soup by ShaleeDP

Seafood soup dish. A fresh minty gingery taste that I like for this.

Vegetable Ramen Noodles w Seafood Medley by jason kim

As most Koreans will attest to, ramyun/ramen/rameon or more easily known as instant noodles can be a savior when in need of something quick and fast to eat. And though it may be labeled as fast or instant, it really is not ....full story and recipe at http://www.oliviajasonkim.com

Manhattan-Style Clam Chowder by DCMH

Shrimp Bisque by Deborrah Justice

Lobster Corn Chowder by Deborrah Justice

Crab Bisque by DCMH

Linubihang Pasayan (Shrimp cooked in coconut milk) by Joyce Yap

This unique way of cooking shrimp can fill an empty stomach. Good to eat this rainy season.

LOBSTER STOCK by Cecelia Heer

Recently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. After enjoying the richness of the lobster meat, I saved the leftover bodies to use…

Shrimp Udon w Fish Cakes & Poached Egg by jason kim

Udon, (or udong as most Koreans say) is a great noodle dish that can be enjoyed morning, day, or night. It is a popular dish in both Korea and Japan (where it originated), and you can find this tasty, instant version in most Asian grocers. When we get tired of the usual ramen variety, we like to change things up with udon noodles…

Tasty Flower Crab Soup by Blackswan

Chinese loves adding Flower Crabs when making Steamboat as the meat is really sweet. Steaming it in a distinct sauce is also one of the most common methods of cooking this crab.

Mussel Bisque by RubyzKitchen

Bisque–Soup just for Seafood, Now that’s a Soup! Although Bisque is traditionally a Seafood Soup, specifically shellfish, it can be made with chicken or other meats. However, to me that’s not what comprises a real bisque, so we’ll call it our soup just for seafood. We start out with mussels steamed in wine, add a handful of…

Shrimp Soup by Jeff Basenberg

HOT AND SOUR SHRIMP SOUP (TOM YAM GOONG) by Cecelia Heer

This is a version of Tom Yam Goong, a popular Thai soup, from the Bangkok and Central Plains region of Thailand. Each region of Thailand has its own individual variation of this recipe. This one uses a black chili paste, which, in my opinion, is the most spicy of all Thai chili pastes (red, green, yellow). Using one of my…