Littleneck Recipes
Try your hand at Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille. It was originally made by fishermen to use up fish they weren't able to sell at markets; it is, therefore, a highly customizable recipe based on what's seasonally available—perfect for any of our shellfish or fish fillets.
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This week's recipe, from our friend Craig Fear over at Fearless Eating, calls for a few different types of seafood and shellfish; any of our groundfish would work very well, too.
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Here's a great way to enjoy our scallops, courtesy of our friend Christopher Rossi.
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This is our very own Mike Grattan's favorite clams casino recipe, courtesy of his nephew, "Dan the Clam"! Visit Mike every week at the Aquidneck Growers Market and pick his brain for other great preparations of our seafood.
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Two great teams, two great regions, both known for winning football games and great local seafood. Be a winner, serve seafood from The Local Catch during the big game with this great recipe from our very own Mike Grattan. (Say hi to Mike at the Aquidneck market!)
What you will need:
Littlenecks as prepared by our Instagram friend @phoebecolesmith of Dirt Road Farm. Looks delicious!
Phoebe writes, "Narragansett Bay littlenecks + fried potatoes + pork confit + kale = dinner."
