Loaded Tuna Melt Serves 2 The tuna sandwich to end all sandwiches! This recipe is inspired by one of our favorites from Palace Diner in Biddeford, Maine and uses our brand new Tuna in hand-churned Galician butter. Lemon zest, dill, capers and a generous slice of iceberg add a fresh crunch that cuts through the richness of the tuna. The leftover butter from the tin is then used to fry the sandwiches until golden brown. Start your sandwiches tuna side down so the cheese can get melty without overcooking your iceberg. Ingredients: Two 3-oz. cans Island CreekTuna in Galician butter ¼ c. mayo, plu ..read more

Weeknight Clam Pizza Serves 4 A white chopped clam pizza is both a New England staple and marriage between two of our great loves –pizza and clams! You can use steamed littleneck clams or tinned clams or cockles in brine, paired with a store-bought dough for easy weeknight cooking. She’s garlicky, cheesy, clammy, perfect. Ingredients: 3 Tablespoons extra-virgin olive oil 1 pound store-bought pizza dough, at room temperature One 4-ounce tin Island Creek x Mariscadora Clams in Brine, drained and coarsely chopped ¼ cup finely chopped Italian parsley leaves 1½ Tablespoons finely chopped ..read more

Ghia Blood Orange Mignonette Start the new year off with a delightfully herbal, peppery Ghia Blood Orange Mignonette! This recipe is can be made in bulk and kept in the refrigerator to be used as needed. Ingredients: 24 fresh Island Creek oysters 1/2 cup Ghia Aperitif 1/2  cup shallots, minced 1/2 cup blood orange juice 1 cups red wine vinegar 1 Tbsp black pepper 1 Tbsp sugar Pinch of salt Process: Whisk all ingredients together in a bowl. Shuck oysters and plate on crushed ice. When serving, stir and mix well so that the shallots and pepper are evenly distributed ..read more

Patatas Tonnatas by Chef Caroline Glover Try chef Caroline Glover of Annette in CO’s riff on a patatas bravas (the classic Spanish tapa) but with Güeyu Mar tinned tuna loins, in what she calls, ‘Patatas Tonnatas’! Tonnato Sauce: 2 cups mayonnaise 2 Tbsp red wine vinegar 1 anchovy fillet, smashed into a paste 2 Tbsp lovage (or celery leaves if not available), chopped 4 Tbsp capers, chopped salt and pepper taste Combine all ingredients together until fully mixed. Fried Potatoes: 2 russet potatoes, cut into cubes 4 cups neutral oil Cook the potatoes in salted boiling water un ..read more

The Surf ’n Turf Po-Boy (Fried Island Creek Oysters on a spicy burger patty, fully dressed) by George Motz Makes 1 large sandwich The classic Po-Boy is one of the greatest sandwiches in America. I will never forget my first one many years ago, the flavor and texture has haunted me forever. Unique to New Orleans and apparently created to feed hungry striking trolley workers on the picket line, The Martin Brothers Coffee Stand used bits of leftover meats, potatoes and gravy to feed the ‘poor boys’ and this legendary sandwich was born. Of course today it has come to symbolize a stuffed sandwich o ..read more

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