Western Living Magazine
Great Spaces: Inside a Buzzy and Beautiful West Vancouver Coffee Shop
6 Beautiful Black and White Kitchens to Inspire Your Next Renovation
The Design Files: Three Bedroom Looks We Love
The Prettiest Salted Caramel Chocolate Cupcakes for Valentine’s Day
Citrus Segments with Prosecco-Lime-Ginger “Dressing”
Recipe: Plant Protein Bowl with Almond-Butter Sauce
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Discover the Perfect Winter Getaway in Penticton
Protected: The Endy Hybrid: The Best of Both Worlds
This Designer of the Year Finalist Just Launched a Gorgeous New Furniture Line
Looking For The Best Cooling Mattress? Douglas Delivers
Submissions Now Open! Enter Western Living’s 2023 Designers of the Year Awards
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
You don't need a beach to enjoy this quintessential summer feast.
Traditional clambakes are a labour of love: friends and family gather at low tide to collect buckets of fresh shellfish and then bake it all under a layer of seaweed (in a hand-dug pit oven, we might add). Hard work? Yes. But the salty, smokey flavour is well worth the trouble.We’ve scoured the WL Recipe Finder for our best seafood dishes—fried soft-shell crab, spicy paella and seafood stews—that you can make right at home (because let’s face it—we can’t always make it to the beach).
The delicate and crispy soft-shell crab takes centre stage when served on a bed of orange segments and lightly-dressed arugula (all you need is a drizzle of olive oil and a sprinkle of salt and pepper).
A rich and flavourful tomato broth forms the base of Coast Restaurant chef Pedro Gonzalez’s seafood stew. Go ahead, lick the bowl—or at the very least, sop up the extra broth with a slice or two of warm garlic bread.
No shellfish gets left behind in this Spanish dish from Boulevard Kitchen chef Alex Chen: It’s loaded with prawns, scallops, mussels and clams.
This hearty stew is famous down in the bayou. Take a cue from New Orleans chef Tony McPhail of Commander’s Palace and mix in some southern ingredients like fresh okra and spicy filé powder (ground sassafras leaves).
The recipe for this Venetian seafood strew isn’t meant to be followed (doing so violates its soulful spirit), so feel free to experiment. No mullet at the fish counter? Try halibut instead. Not a fan of calamari? Throw a few extra mussels into the pot. Just make sure the total weight of fish is enough to balance the garlicky white wine broth.
The ultimate surf-’n’-turf: Seared T-bone and poached Dungeness crab are perfectly matched in this meal from chef Timothy May.
Are you over 18 years of age?