Scallop

Serve these pastries as the first course of a special-occasion supper — maybe with a bottle of chilled Champagne.

At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season.

This dish is a wonderful combination of French and Indian flavors. Basmati rice and a green salad would round out the meal.

At the Marriott Downtown, in Anchorage, chef Patrick Hoogerhyde serves this as a starter, but we like it as a main course.

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

Can be prepared in 45 minutes or less.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.