Weekends at the boardwalk, beach bonfires, and oyster picnics are a few of the reasons why I live for beach season. I'd give my right arm to spend every sunny afternoon at a place like Sam's Chowder House, but on the days when adirondacks in the sand aren't an option, I'll turn to my kitchen to whip up a few shore-food specialties. Keep reading for seafood-shack-style recipes.
Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.
Pop into any beach bar along the southern coast of Spain and you'll find sardines on the menu. Fresh-caught sardines are a delicacy native to the region where they're served grilled, seasoned only with chunky salt crystals. Recently, I attended a barbecue where a Spaniard taught me how to make sardines. Read on for the procedure.
To many people, the classic lobster roll is the ultimate in Summer shore food. Unfortunately, having grown up on the West Coast, I'm not one of those people. While I've enjoyed a lobster roll before, it's not something I come across regularly. As a matter of fact, I rarely find lobster — and even if I did, my single-girl kitchen does not have a pot giant enough to cook a live lobster. Luckily, shrimp exists, and the same sort of creamy, cooling, decadent sandwich can be easily crafted in the comfort of my own home! Be sure to serve with potato chips, cold beer, and lots of napkins. To get the shrimp roll recipe I like to use, please keep reading.
Stellar brews, seafood, and views — what more could a girl ask for? After some serious arm-twisting, yesterday I made the trek down to the coastal town of Half Moon Bay to pay a visit to Half Moon Bay Brewing Company. The California establishment, which houses a 6,000-square-foot restaurant, a six-room oceanfront inn, and an on-site brewery, just celebrated its 10-year anniversary this month.
Take a look inside the brewpub — and check out its top eats — when you keep reading.
Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.
While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.
They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.
Lobster rolls might just be the world's most ideal on-the-go treat: they're highbrow yet informal, portable yet palatable, and, like all shore food, pair perfectly with a balmy breeze. For my next outdoor meal — likely to be a picnic at a Summer concert —I'll surprise everyone with these simple yet stunning sandwiches. If I have the time, I'd love to steam live lobster myself and make my own mayonnaise for the freshest roll in town — but if I don't have the bandwidth, I'll still wow the crowd, using pre-cooked lobster meat and fresh hot dog buns. Decide which version fits your schedule best when you read more
One recent Summer afternoon at Sam's Chowder House, I enjoyed some of the best New England clam chowder I'd ever had. Ever since, then, I've had lingering thoughts of making an inspired version at home, which was further encouraged when I came across a copy of The Summer Shack Cookbook, in which I earmarked a promising recipe for fresh-from-scratch, authentic New England clam chowder.
The recipe calls for quahogs, the unofficial chowder clam of New England, but since those aren't widely available on the West Coast, I substituted them with Manila clams. You can use any kind that works for you. For a taste of the ocean, read more
I've admitted a number of times that the Summer sun has brought on an intense craving for shore-style seafood. So when I was invited to enjoy a meal at Sam's Chowder House, I couldn't turn it down: nestled on a quiet corner of the California coast in Half Moon Bay, Sam's has long been one of my favorite seafood restaurants — not only for the view, but also for the fresh fish. Can't make it there just yet? Get a glimpse of the mouthwatering dishes and the jawdropping ocean views when you read on.
