Woods Hill Table Razor Clam Pasta with Lamb Bacon By Chef Charlie Foster Locally raised lamb bacon and briney tinned razor clams nestle in glossy ribbons of homemade tagliolini pasta. A sauce of white wine, garlic, and zingy Calabrian chilies. DINNER IS SERVED! Chef Charlie Foster not only runs three fantastic restaurants in MA (Woods Hill Table and Adelita in Concord and Woods Hill Pier 4 in Boston), but also works in tandem with the restaurant’s very own livestock farm in NH; the source of the beautiful lamb belly BACON featured alongside our tinned razor clams. Shellfish and bacon (pork, la ..read more

State Street Provisions Oyster Chowder By Chef Graham Lockwood  Chef Graham Lockwood, of State Street Provisions, has crafted this delightfully comforting recipe for Oyster Chowder that will keep you warm throughout a cold winter night. It features oysters from our farm when they’re at their plumpest. Ingredients 1.5 lbs Salsify  2 ea lemon, juiced equally divided in two bowls 1.5 lbs celery root (2 medium or 1 large) ½ c chopped leeks 4 Tbsp unsalted butter 6 oz white wine 2 c vegetable stock 2 c Cream 2 dozen oysters, shucked, with their juices (BUY HERE) ½ tsp salt Pinch of nutme ..read more

Squid Ink Risotto Serves 6 This recipe is inspired by Chef Abel Álvarez, the mad genius behind Spain’s Conservas Güeyu Mar. Every one of Abel’s artisanal tins are cooked on a wood-fired grill before being canned giving them a beautifully smoky flavor. This recipe uses the Güeyu Mar Squid in Ink to make a real showstopper that is simultaneously easy to make and packs a ton of flavor—a win win! Ingredients 1 tin Güeyu Mar Squid in Ink (BUY HERE) 2-3 shallots finely diced  3 cloves garlic finely minced 1.5 cups risotto rice 4 cups fishstock ½ bottle white wine 2 tablespoons butter 2 tablesp ..read more

Island Creek Tinned Clam Pasta Serves 4-6 Like Spaghetti Alle Vongole but easier! We adapted the classic Spaghetti Alle Vongole, swapping out fresh littleneck clams in shell, for our beautiful and shelf-stable tinned Clams in Brine. This is the perfect dish to whip together in less than 30 minutes using pantry staples. No grit to swerve, no shells to discard, just pure pasta joy. Ingredients 2 tins ICO x Mariscadora Clams in Brine (BUY HERE) 1 cup sliced shallot 3 cloves sliced garlic  1 ½ cup white wine 1 ½ cup heavy cream 1 box of spaghetti or linguini 2 tablespoons fresh parsley Parme ..read more

Latkes with Caviar Serves 6-8 For this author, the holiday season means latkes, AKA potato pancakes that are served during Hanukkah. Latkes are everything good about fried potatoes, and when served with the traditional toppings of sour cream and applesauce, are the perfect balance of sweet-salty-savory. They’re also a superior vehicle for caviar. This recipe can be scaled up or down to suit your party size, can easily be made gluten free, and doesn’t require fancy tools (just a box grater and your own two hands). WARNING: You WILL get your hands dirty but the payoff is DEFINITELY worth it… jus ..read more

Jumbos. They remind us a bit of ourselves: a little weird looking, rough around the edges, but still quality on the inside. It’s why we love them. But they are no less worthy than you or I, or our favorite “regular” 3-inch Island Creek. They are strong, bold, and full of a bounty of nutrients. The ocean rocks them about for a few years longer than most, working out their kinks and sometimes they come back around and have their moment. WHAT MAKES AN OYSTER A JUMBO? The name simply comes from the size. They often fit the size of your hand or could hide most of your face. Of the millions of oyste ..read more

The Defroster One-Pot Recipe Ingredients: The Defroster (2 lobsters, 2 lb. of mussels, 2 doz. littleneck clams) 2 medium shallots (jullienned) 4 cloves of garlic (sliced) 1 bottle of white burgundy 1 lb. of unsalted butter 2 lemons Fresh parsley Baguette Instructions: 1. Get a big ass pan (6+ quart rondeau works well) 2. On medium-low heat, add a lot of butter to the pan (the key here is to not let it brown) 3. Sweat until shallots and garlic are translucent (approx. 5 min) 4. Salt and pepper to taste. (Remember – clams and mussels are already salty!) 5. Throw in lobsters (make sure rubber ban ..read more

Grilled “Angry” Oysters (makes a dozen) INGREDIENTS: 1 dozen oysters 1/2 lb. unsalted butter (room temp) 2 tbsp. of chopped flat leaf parsley 1 tsp. smoked paprika 1 quarter pound of chorizo (medium diced) 3 lemons 1 orange and zest 1 fresno chile (diced) kosher salt to taste INSTRUCTIONS: 1. Bring butter to room temp. (We suggest setting it on the counter 1 hour before lighting the grill.) 2. Get your grill ready: light coals, and clean grill grate. 3. Heat 1 tablespoon of olive oil in a small sauté pan. Over medium-low heat slowly render the diced chorizo. Leave it be. Every few minutes give ..read more

Squid in Ink Bruschetta with La Quercia ‘Nduja  What you’ll need: La Quercia ‘nduja Ramon Peña Squid in Ink Olive Oil Ciabatta or Italian bread Garlic cloves Jalapeno Red wine vinegar Lemon A few favorite fresh herbs (we suggest basil, parsley, mint, and oregano) Halved cherry tomatoes or heirloom tomatoes, diced Grapefruit/orange (optional) Red onion Salt How to prepare: Cut thick pieces of Ciabatta or Italian bread on the bias, and brush olive oil on both sides of bread. Heat up a grill or cast iron pan and toast both sides. Take off the grill, and while hot, smudge raw garlic on them ..read more

For those just entering the world of tinned fish (welcome!), you might be familiar with the popular tinned tuna, sardines or octopus, but some of our offerings may be new territory for you. Such as the Tinned Hake Roe. You may be wondering, should I try this? Let’s just say, in Spain and Portugal, Hake Roe is a delicacy, and a common tin to reach for in the stacked Conservas aisles of the local mercado.   Purists will eat it straight out of the can (not our first choice), others will fry up the roe in some olive oil, add salt, and eat on a buttered piece of toasted sourdough (yum!). We ..read more