Up the Creek

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!

These mussels taste as if they were just plucked from the ocean and are perfect straight out of the tin. They have a beautifully delicate texture and are coated in a light vinegar sauce.

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

Make a "Walking Lobster Roll" in 3 Easy Steps. Our version of a New England Frito Pie or Walking Taco.

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!

This is our version of leveled-up Sour Cream and Onion Dip topped with White Sturgeon Caviar. Inspired by our longtime customers and friends at 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. Just like with a sour cream and onion dip, potato chips are a must here.  

This savory, unexpected snack stars our new tinned octopus. As much as we love eating it right out of the can with a squeeze of lemon and some fresh herbs, the octopus becomes even more flavorful and tender after a quick sauté in a hot skillet. Here we pair it with smoky chorizo and buttery olives—a bite that’s begging for a dirty martini or some crisp white wine to wash it down. Be sure to serve this with some good crusty bread to mop up all of the flavorful olive oil.

Fun fact: We serve a version of this dish at our restaurant, The Winsor House, across from our farm in Duxbury, MA! Just another reason to visit ;)

It's spring, let's put that fresh rhubarb to good use. And add on some White Sturgeon caviar while we're at it!