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Grilled Clams with Lemon-Chive Butter are easy to make, especially if you’re spending time at the grill.

Maine dayboat scallop advocate and purveyor, Togue Brawn, contributed this recipe that's long been a favorite of the customers and staff at J’s Oyster on Portland’s waterfront.

The combination of sweet Jonah Crab meat from Maine, Artichoke Hearts and nutty Gruyere, make this warm Jonah Crab and Artichoke dip a knockout!

This recipe for Lobster Pot Pies comes from Community Shellfish of Bremen Maine. They’re loaded with succulent lobster from their dock and filled with sherry cream sauce. This recipe makes four decadent appetizers or as a main course served with a salad.

This recipe for classic Winter Lobster Stew was kindly contributed by cookbook author Nancy Harmon Jenkins. Today, Nancy lives in Maine, but she’s renowned for her 6 cookbooks about Mediterranean cultures and cuisines - written during her many years of living in that region.

The French call it “chaudiere” meaning cauldron and it was the fishermen of Breton who brought the recipe to these shores, long ago. Here’s my version of New England Clam Chowder.

This Grilled Salmon with Tarragon Butter comes from author and chef Barton Seaver and it's an easy grilling recipe that can be prepared in less than 30 minutes.

This luscious Chowder features three of Maine’s favored shellfish—lobster, jonah crab and dayboat scallops. The recipe is shared by Karen Watterson of “Sweet on Maine” in Yarmouth, and it’s featured in the Maine Fishermen’s Association cookbook, Catch.

This recipe for Stuffed Scallops comes from Community Shellfish in Bremen and shows off the wonderful merroir of Maine Dayboat harvested scallops!