Up the Creek

Looking for a last minute holiday appetizer idea? We've got you! Here, we zoosh up a classic New England-style clam dip with our petite Mariscadora cockles and then bake the whole thing right in the tin.

Create your very own Island Creek inspired Tinned Fish Charcuterie Board this holiday. Let's just say we've made a few of these in our time and we've learned a lot. Here are our top tips.

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. 

 

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

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.