Seafood

Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, they’re the foundation of a very easy yet very flavorful pasta sauce.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

The yogurt in this lightly spiced marinade results in extremely tender lamb, chicken, or shrimp.

This salad is delicious served immediately at room temperature. It's even better after being chilled for an hour to combine the flavors.

Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.

This recipe originally accompanied Fritto Misto .

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

Trout rule the mountain streams of America. I remember the fantastic flavor of freshly caught trout in Wyoming cooked over a campfire. They were so delicious, we had trout for breakfast, lunch, and dinner. This recipe echoes that experience, sans the stinging nettles and porcupines. If you like, you could also stuff the trout with an herb or horseradish butter, fresh lemon slices, or a cornbread stuffing. As for the smoking, for trout I prefer the sweeter smoke flavor of alder or even grapevine, which you can gather from the wild or buy as prepackaged wood chips. I use them dry in this recipe, as the trout doesn't take long to smoke. This recipe works for any whole, cleaned fish; the rule of thumb for smoking is 30 minutes per pound at 225° to 250°F.

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Purchased tapenade gives rich, briny flavor to the fish and the couscous.

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

This ultra-simple recipe relies on fresh, good-quality wild salmon. If you like, sprinkle the fish with some chopped fresh herbs or a little freshly grated lemon peel before roasting.

Serve with warm tortillas. 1 pound fresh crabmeat, picked over, patted dry

Start steaming some rice right after you preheat the barbecue to make this a complete meal.

Tofu noodles replace pasta, so you don't need to boil water. Plus, this comforting dish offers nearly one third of your day's calcium, via the yogurt and broccoli.

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.