Archive for the Blog Category

RECIPE: Loaded Tuna Melt

Loaded Tuna Melt Serves 2 The tuna sandwich to end all sandwiches! This recipe is inspired by one of our favorites from Palace Diner in Biddeford, Maine and uses our brand new Tuna in hand-churned Galician butter. Lemon zest, dill, capers and a generous slice of iceberg

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RECIPE: Weeknight Tinned Clam Pizza

Weeknight Clam Pizza Serves 4 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 in brine, paired with a store-bought dough for easy

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RECIPE: Ghia Blood Orange Mignonette

Ghia Blood Orange Mignonette Start the new year off with a delightfully herbal, peppery Ghia Blood Orange Mignonette! This recipe is can be made in bulk and kept in the refrigerator to be used as needed. Ingredients: 24 fresh Island Creek oysters 1/2 cup Ghia Aperitif 1/2  cup

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RECIPE: Patatas Tonnatas by Chef Caroline Glover

Patatas Tonnatas by Chef Caroline Glover Try chef Caroline Glover of Annette in CO’s riff on a patatas bravas (the classic Spanish tapa) but with Güeyu Mar tinned tuna loins, in what she calls, ‘Patatas Tonnatas’! Tonnato Sauce: 2 cups mayonnaise 2 Tbsp red wine vinegar 1

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RECIPE: The Surf ’n Turf Po-Boy by George Motz

Island Creek Oyster Surf 'n Turf Po-Boy by George Motz

The Surf ’n Turf Po-Boy (Fried Island Creek Oysters on a spicy burger patty, fully dressed) by George Motz Makes 1 large sandwich The classic Po-Boy is one of the greatest sandwiches in America. I will never forget my first one many years ago, the flavor and

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RECIPE: Woods Hill Table Razor Clam Pasta with Lamb Bacon

Woods Hill Table Razor Clam Pasta with Lamb Bacon By Chef Charlie Foster Locally raised lamb bacon and briney tinned razor clams nestle in glossy ribbons of homemade tagliolini pasta. A sauce of white wine, garlic, and zingy Calabrian chilies. DINNER IS SERVED! Chef Charlie Foster not

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RECIPE: State Street Provisions Oyster Chowder

State Street Provisions Oyster Chowder By Chef Graham Lockwood  Chef Graham Lockwood, of State Street Provisions, has crafted this delightfully comforting recipe for Oyster Chowder that will keep you warm throughout a cold winter night. It features oysters from our farm when they’re at their plumpest. Ingredients

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RECIPE: Squid Ink Risotto

Squid Ink Risotto Serves 6 This recipe is inspired by Chef Abel Álvarez, the mad genius behind Spain’s Conservas Güeyu Mar. Every one of Abel’s artisanal tins are cooked on a wood-fired grill before being canned giving them a beautifully smoky flavor. This recipe uses the Güeyu

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RECIPE: Island Creek Tinned Clam Pasta

Island Creek Tinned Clam Pasta Serves 4-6 Like Spaghetti Alle Vongole but easier! We adapted the classic Spaghetti Alle Vongole, swapping out fresh littleneck clams in shell, for our beautiful and shelf-stable tinned Clams in Brine. This is the perfect dish to whip together in less than

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RECIPE: Latkes with Caviar

Latkes with Caviar Serves 6-8 For this author, the holiday season means latkes, AKA potato pancakes that are served during Hanukkah. Latkes are everything good about fried potatoes, and when served with the traditional toppings of sour cream and applesauce, are the perfect balance of sweet-salty-savory. They’re

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