Up the Creek

Arancini date back to the 10th century and were once said to be a favorite portable snack for farmers — maybe that’s why we’re such fans! Named after the Italian word for orange, because of their physical resemblance, these yum-packed fried balls don’t linger long once they hit the table at the Winsor House. So, we’ve decided to share our top secret Quahog Stuffed Arancini recipe with you to make any time!

Weeknight Chopped Clam Pizza with tinned clams 🙂

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, paired with a store-bought dough for easy weeknight cooking. She's garlicky, cheesy, clammy, perfect.

An Island Creek classic first cooked up in the driveway of our shop on Friday nights after a long week of work. Move the car out of the driveway and break out the burner. Your neighbors will thank you as the smell of our world famous “Driveway Clams” drifts into their windows.

These homemade semolina crackers are the perfect vessel for our new Littleneck Clam tin!

This is our take on a traditional New England clambake, but instead of burying everything in the sand on the beach or cooking this indoors like a googan, we’ve built this recipe on top of a Solo Stove. It's loaded with fresh lobster, oysters, clams, andouille... All the good stuff!