Up the Creek

It’s that time of year when you don’t know what to do with all those tomatoes still growing in your garden. Welp, add butter and oysters, and you’ve got the tastiest, simplest roasted cherry tomato butter oyster recipe. It’s like a tray of pizza bite after pizza bite…but with oysters. Arguably, the two best foods roasted together for a savory, salty, touch-of-sweet, mini pizza oyster morsel.

Inspired by Henrietta Red in Nashville, this recipe is our high brow take on a sour cream and onion dip. It’s super quick to assemble and the perfect canvas for our briny, buttery white sturgeon caviar. The scallions become smoky and sweet when they’re charred in the oven, a delicious combo with the tangy, creamy labneh. Just like with a sour cream and onion dip, potato chips are a must!

A zesty dip made with our "Dry Mignonette Blend" - not just for topping oysters!

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.

Bow down to THE LOADED TUNA MELT 🤤 💥 The tuna sandwich to end all sandwiches! Staring our Tinned Tuna in Galician Butter, this recipe is inspired by one of our favorites from Palace Diner in Biddeford, ME. The leftover butter from the tin is then used to fry the sandwiches until golden brown. 

 

Browned butter blinis topped with incredible trout roe - as good as it sounds! This recipe comes together in less than an hour and makes an easy snack or appetizer with a big impact.

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.

A head of garlic bubbling in olive oil is a dream, and it's EVEN BETTER when you throw in some Serrano chiles and go wild whipping up these super tasty (and EASY) grilled oysters. 

Popping a tin of these briny beauties is like cracking open the lid of a treasure chest, and here we’re using them in place of clams in a classic New England clam dip recipe. Perfect for game night, no?

We should all be eating more razor clams! Tinned ones at that. fear not the razor clam - some of the sweetest, briniest bivalves you can get in a tin, and they lend themselves particularly well to a good piece of bread. While tinned clams or cockles are great in pasta or chowder, the razor clam’s lengthy, elegant form is perfect for toast.

These razors check all the boxes—buttery, briny and sweet. Happy as a clam in a bath of olive oil.

Our Scallops in Sauce could be a meal straight out of the tin all on their own. They're savory and hearty in a traditional, full-bodied sauce that would go perfectly on a slice of toast (our fave vehicle for tinned seafood). See for yourself with the incredibly recipe for Galician Tinned Scallop Toast!