According to argumentalist extraordinaire John Bil, these are actually called “stuffies.” Everyone seems to agree that this is a great way to eat razor clams, as it’s not uncommon for us to sell one hundred pounds (forty-five kilograms) per week at Joe Beef. We get our clams from the elusive fisherman John Doyle, who lives on the northern coast of the Saint Lawrence. To our knowledge, no commercial fisheries in Canada sell razor clams. If you want to prepare clams this way, but can’t find razor, quahog will do.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.