Each week, we’ll be sharing a comprehensive list of links to help you master a cooking technique. Culinary greatness, here you come.
Today: How to buy, clean, and prepare shellfish.
Shop the Story
On warm, sunny days, nothing beats throwing a shellfish feast. Crabs, clams, lobsters, shrimp, you name it -- all of the mollusks and crustaceans are fair game here. For those of you who find the prospect of cooking shellfish daunting, we’re here to help you face your fears. Go ahead -- chill the beers, lay down the red- and white-checkered tablecloth, and then read these links before you cook.
- A guide to cleaning and cooking shellfish. Also, how to clean squid and crack crabs and lobsters. (Food52.)
- For a different approach to cooking, try grilling your shellfish. (NPR.)
- Step outside your comfort zone with Asian-market shellfish like whelks and periwinkles. (Chow.)
- And don’t forget to save your leftover shells to make a flavorful stock! (Saveur.)
What are your tips for preparing shellfish? Tell us in the comments!
See what other Food52 readers are saying.