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Image Credit / The Mary Buffet If you’re tired of cooking the same old things every week and want an interesting and unique recipe, try cooking with geoduck. Pronounced “gooey-duck”, this Northern Pacific clam is becoming a favorite on household plates. What has been considered a delicacy in parts of Asia and can cost an arm and a leg at fine-dining restaurants throughout America, the geoduck name is now more well-known. While the geoduck has an odd look to it, it tastes absolutely wonderful and it is easy to prepare. Feel like having an Asian-style seafood dinner? Try out this...

This recipe is super easy to make and is a perfect meal to eat as an appetizer or as a main course. Impress guests at a dinner party or feed your family something new and interesting.  This geoduck “salad” is convenient, healthy, and is a unique and interesting take on a seafood dish. If you love a good seafood recipe but are tired of bland options, try making this geoduck (pronounced gooey-duck) meal with sea beans and porcini.  The geoduck is one of the largest clams and originates from Puget Sound in the Pacific Northwest. Some people are turned off...

Image Credit / James Carrier via My Recipes This recipe will tickle your tastebuds and satisfy your craving for Dungeness crab. It yields the perfect combination of savory and zesty and can be served as a main course or as an appetizer. While many don’t necessarily think about citrus going well with Dungeness crab, it truly does. If you browse through other Dungeness recipes, citrus is often used in dips, such as a lemon butter aioli. So why not include a bit of zest into the actual meal?  This salad can be served year round, although fresh, in-season Dungeness crab...

  Image Credit / Frances Janisch via Food and Wine  Cioppino (pronounced chuh-PEE-now) is an absolutely delicious Italian-American seafood dish that originated on the west coast––very near to where Dungeness crabs come from. It is considered a soup, or stew, that was traditionally consumed by Ligurian mariners and port workers in northern Italy in inns and taverns. The name cioppino stems from the Ligurian word, which means “chopped, torn to pieces.” After looking at the photo above, that definition is quite apparent.  The yummy part about cioppino is that it is made with various types of fish and shellfish and...