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Bangs Island Chorizo Mussels is a popular dish that’s served year-round at the Saltwater Grille in Portland, Maine. Chef Nic Saindon shares it with us in the Maine Coast Fishermen’s Association cookbook, “Catch”.

This recipe for Catalan Clams with White Beans is shared by Sandy Garson of Bath, in the Maine Fishermen’s Association cookbook, Catch.

Clams and Mussels en Escabeche is a classic chilled appetizer. Escabeche is the name for a number of dishes in Mediterranean and Latin cuisines.

Steamed Clams work with so many different flavors. Here I top clams with a bright Basil Pesto. It's a super easy preparation, great for a seafood lover’s summertime-weeknight dinner.

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.

My recipe for Linguine with White Clam Sauce uses coriander and it features Maine’s prized littleneck clams. This recipe will serve four.

Bisque is a smooth, creamy, highly seasoned, French soup classically based on a strained broth or “coulis” made of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, Lobster bisque is the most popular seafood soup.

This recipe for Maine Seafood Risotto was shared by Jonathan Edgerton of Bowdoin, Maine from the cookbook Catch, which was created by the Maine Coast Fishermen’s Association.

This recipe for Maine Mussels with Mustard and Scallions makes for an easy and delicious meal that comes together quickly.

Maine Mussels with Spiced Chorizo Broth is a zesty, meaty take on steamed mussels, and it will fill your kitchen with a wonderful aroma of fragrant spices.

There are few ingredients that don’t go well with Maine mussels. In fact, if a savory flavor combination of ingredients sounds good to you, then it’s likely to pair well with mussels. My recipe for Steamed Mussels with White Wine, Cream & Leeks can be made in under 15 minutes— and it’s one of my favorites! It's a fast and delicious meal.

This savory Shellfish Cassoulet comes to us from Bobby Will, who is the owner and chef at his restaurant, Salt & Steel, in Bar Harbor, Maine. Bobby shared it in support of the Maine Coast Fishermen's Association.

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