Shellfish

🇲🇽Mexico

Camarones enchipotlados

Shrimp in a smoky, sweet chipotle sauce.

🇪🇨Ecuador

Cangrejo Asado

Grilled crab from the Ecuadorian coast, seasoned with garlic, lime and spices and served with green plantain and aji. Common in Manabí and Esmeraldas.

🇮🇹Venice, Italy

Capelonghe veneziane (Venetian-Style Razor Clams)

Capelonghe veneziane (Venetian-Style Razor Clams) is a named Italian shellfish from Venice, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Venice, Italy

Capesante alla veneziana

In Venice, Capesante alla veneziana is scallops baked with breadcrumbs, parsley, garlic, and white wine.

🇮🇹Friuli-Venezia Giulia, Italy

Capesante gratinate

In Friuli, Capesante gratinate is scallops baked with breadcrumbs, parsley, garlic, and white wine.

🇪🇸Spain

Carabineros

Large red prawns from the Mediterranean, a prized grill item

🇧🇪Brussels, Belgium

Caricoles

Caricoles are Brussels whelks simmered in a peppery broth and sold from street stalls.

🇲🇿Mozambique

Caril de Caranguejo

Mozambican crab curry cooked with coconut, tomato, chili and fragrant spices.

🇧🇷Brazil

Casquinha de Siri

Crab meat sautéed with garlic, onion, tomatoes, and herbs, served in crispy crab shells or small cassava baskets, topped with farofa.

🇫🇯Fiji

Cawaki

Cawaki is sea urchin served raw or briefly cooked with citrus and chilli; its creamy roe carries a clean, briny reef flavour.

🇦🇷Ushuaia, Argentina

Centolla

Magellanic king crab from the cold waters of the Beagle Channel and Strait of Magellan, prized for its sweet, delicate meat. Served 'natural' with lemon or in creamy chupe de centolla.

🇸🇬Singapore, Singapore

Cereal Prawns

麦片虾

Whole prawns fried in their shells then tossed in butter, curry leaves, chilli padi and toasted breakfast cereal that clumps into sweet, savoury crumbs.

🇪🇨Costa (Coastal Ecuador), Ecuador

Ceviche de Conchas Negras

A short-season black scallop ceviche from Piura and Tumbes, prized for its intense flavor.

🇪🇨Ecuador

Ceviche de Ostiones

Ecuadorian oyster ceviche in a tangy tomato-lime sauce with onions, cilantro and peppers. Served cold with chifles.

🇺🇸United States

Charbroiled oysters

New Orleans oysters topped with garlic-parsley butter and Parmesan, then broiled until sizzling.

🇵🇫French Polynesia

Chevrettes

Chevrettes; freshwater prawns; a delicacy in Tahitian cuisine; served as a starter in coconut milk perfumed with vanilla, or as a main course in coconut milk and curry sauce; the heads are used to ferment sea water for fafaru; delicious, succulent, and light; a prized island seafood.

🇰🇭Cambodia

Chha Trob

ឆាទ្រព្យ

Stir-fried pumpkin or squash with garlic, oyster sauce, and prahok, cooked until the pumpkin is tender but holds its shape.

🇵🇪Peru

Chicharrón de Pulpo

Crisp fried octopus pieces served as a Peruvian coastal seafood specialty.

🇨🇱Chile

Chilean Abalone

Locos

Chilean abalone, traditionally served boiled with mayonnaise and garlic-parsley, a prized and rare shellfish.

🇲🇾Singapore, Malaysia

Chilli Crab

Ketam Cili

Crab in spicy sour sauce with egg, fresh crab with balanced spicy-sweet sauce and mantou bread, a Malaysian seafood restaurant specialty, rich and messy

🇵🇪Peru

Choritos a la Chalaca

Callao mussels topped with onion, tomato, corn and lime in the chalaca style.

🇻🇳Hue, Vietnam

Chạo tôm (Sugar Cane Shrimp)

Chạo tôm

Chao tom, shrimp paste moulded onto sugarcane and grilled, is a named Hue dish with a distinctive form.

🇺🇸United States

Clam Bake

A New England beach feast of clams, lobsters, potatoes, and corn steamed together in a sand pit under seaweed.

🇺🇸United States

Clam Cake

A Rhode Island fritter of chopped clams in a fried batter, crisp outside and fluffy inside.

🇲🇺Mauritius

Clam Curry Mauricien

Curry de palourdes

Clams simmered with tomato, curry leaves and Mauritian spices.

🇸🇨Seychelles

Clam Curry Seychelloise

Curry de palourdes

Clams cooked with coconut, curry leaves and Creole spices in Seychelles.

🇳🇨New Caledonia

Clam Gratin with Coconut Milk

Gratin de Palourdes

Clam gratin with coconut milk; fresh clams from the lagoon baked in a gratin with coconut milk; a feature of seafood restaurants and table d'hôte; a fusion of French gratin technique with Pacific ingredients; often served island dish; a showcase of the lagoon's bounty.

🇺🇸United States

Clams Casino

Oysters or clams on the half shell topped with bacon, pepper, and breadcrumbs, then broiled — a Rhode Island invention.

🇵🇫French Polynesia

Clams in Coconut Sauce

Pahua Taioro

Pahua taioro combines lagoon clams or snails with taioro, a fermented coconut sauce whose savoury richness carries the shellfish.

🇪🇸Basque Country, Spain

Clams in Green Sauce

Almejas en salsa verde

Almejas en salsa verde are Basque clams opened in a green sauce of parsley, garlic, white wine, and oil.

🇺🇸United States

Clams Oreganata

Baked clams on the half shell topped with oregano-seasoned breadcrumbs, garlic, and olive oil — an Italian-American classic.

🇪🇸Catalonia, Spain

Cloïsses amb vi blanc (Clams in White Wine)

Cloïsses amb vi blanc is Catalan clams opened in white wine with garlic, parsley, and olive oil.

🇬🇧United Kingdom

Cockles

Ruacain

Small bivalves raked from tidal sands, boiled, shelled and eaten cold with vinegar and white pepper from a paper pot.

🇳🇨New Caledonia

Coconut Crab

Unga

Large land crab prized as a delicacy, especially on the outer islands of the Cook Islands; protected in some areas due to declining populations; a rare and sought-after island food.

🇧🇿Belize

Conch Ceviche

Queen conch diced fine and cured in lime with onion, tomato, cilantro and habanero, scooped up with tortilla chips.

🇧🇸Bahamas

Conch Salad

Raw conch knocked out of the shell and diced at the stall with onion, sweet pepper, tomato, lime and sour orange, then eaten from the cup within minutes.