Put Your Best Fish Forward

Make waves with these simple yet spectacular seafood recipes.

- ANDREW ZIMMERN,BARTON SEAVER,VICTOR PROTASIO

OUR OCEANS OFFER US a huge diversity of seafood, each species unique and wonderful in its character and qualities. And while this bounty is diverse, it doesn’t need to be daunting. Most seafoods can be put into culinary categories based on the general attributes of texture, flavor, fat content, color, and how they are most often cooked. These culinary categories help us to see what is similar among them and how their shared qualities can be used to our advantage. These recipes—and others you’ll find in The Blue Food Cookbook—are designed to be accessible, practical, and, most importantly, purposeful. We often say that “less is more,” and that’s especially true when it comes to cooking seafood. Gentle heat, short cooking times, and the right combination of ingredients can transform even the simplest effort into a culinary masterpiece. But beyond the simplicity, we hope you’ll take a deeper message from these dishes. These recipes are an invitation to use your choices in the kitchen to make a difference. Food is love for both the people we serve and the planet that sustains us. Hope is abundant in our waters. So let’s dive in, deliciously.

—ANDREW ZIMMERN AND BARTON SEAVER

Clams in Black Bean Sauce

TOTAL 30 MIN; SERVES 4

Inspired by the versions he ate at Wo Hop and King Dragon in New York City, this take on a classic Cantonese dish has become one of Andrew Zimmern’s favorite recipes to make at home. Briny littleneck clams and fermented black beans come together in a glossy, sweet, and aromatic sauce that coats every bite.

3 Tbsp. peanut oil

1 bunch scallions, trimmed and cut into 1-inch pieces (about 1½ cups)

4 dried Tien Tsin chiles (see Note)

2 garlic cloves, thinly sliced

1 (1½-inch) piece fresh ginger, peeled and thinly sliced