White clam pizza is a New England classic, but in this version, we've swapped in red sauce and razor clams. Tinned razor clams deliver wonderful oceanic flavor and a slightly firmer, but not rubbery, texture compared to the littlenecks which are more commonly used. Finished with lemon zest, fresh basil, and sharp pecorino, this pizza is bright, savory, and deeply satisfying.
Our Finnan Haddie shines in this comforting winter recipe. A rich, comforting Scottish classic from the village of Cullen, this hearty soup is gently smoky, creamy, and deeply satisfying.
This recipe is not for the faint of the heart. If you want to go over the top and WOW your guests, look to our buttered caviar toast.
Chopped egg white, chopped egg yolk, chives, red onions, and more for a holiday caviar service done right.
Maine scallops are some of the best in the world thanks to the clean and cold waters. We wanted to showcase them even more with our special Maine Garum Fish Sauce - mentioned in The New Yorker's 2025 Holiday Gift...
While uni is exceptional in sushi and chirashi preparations, it also shines when incorporated into sauces. Its naturally buttery, velvety texture adds a luxurious, non-dairy creaminess and a subtle taste of the ocean.
Also trending as "disco chips", this Spanish-inspired snack has salty, briny, and spicy notes with the highest quality ingredients.
These Florida stone crab claws have large, sweet meat that need minimal accoutrements. For those looking for a bit more than just a spritz of lemon, consider our dipping sauce on the side.
