Contents to Sections Below
Stalking The Blue-Eyed Scallop by Euell Gibbons. This foraging and cooking classic was first published in 1964 and has continued ever since to be one of Americans most appreciated works on the subject of edibles that abound in and around tidal areas. A delightful book on the immense variety of foods which can be gathered by the ocean's edge. It has hundreds of recipes for both commonplace and exotic "fruits of the sea". Not all are easy to find. The book has line-drawn illustrations.
The Compleat Clammer, Revised by Christopher Reaske covers how to gather and prepare clams, oysters, mussels and scallops, for seaside foragers and food lovers on all coasts. The book presents details on the equipment needed and biological information. More detail on the author is in a Boston U press release: Summer Fun on the Half-Shell [that is now in archive.org]. The single review gives it a 5.
Shells and Shellfish of the Pacific Northwest: A Field Guide by Rick M. Harbo. This comprehensive field guide covers more than 250 species of mollusks - clams, oysters, scallops, chitons and more - whose range extends from Alaska to B.C. to Washington, Oregon and California. All species are depicted in color photographs, with corresponding descriptions of habits, habitat, physical features, abundance, etc. The single review gives it a 5.
Clams: How to Find, Catch, and Cook Them by Curtis J. Badger is a practical, illustrated how to book that describes the best ways to clam, including where to find the creatures, what equipment to use, and how to collect and cook them with dozens of tasty clam recipes included. The author, a veteran clammer along Virginia's clam rich Eastern Shore, also examines the natural history of clams and answers frequently asked questions about them.
Evergreen Pacific Shellfish Guide by J.D. Wade. The book covers Washington and Oregon States and is noted for its maps showing harvest areas. Identifies different varieties of clams. Has tips, including how to "shuck" an oyster. Some recipes. Discover the best time of year to harvest Mediterranean mussels. Has illustrations and color photos.
Secrets of Shellfishing by Edward R. Ricciuti. A little book that will get you started. It lists the tools you need and a lot of helpful hints.
Edible? Incredible! by Marjorie Furlong & Virginia Pill. Each double page spread has color photographs of various species of edible seashore life, faced with a page of text describing what they are, where to find them, and how to prepare and cook them. Includes crabs, mussels, limpets, abalone, snails, clams, and much more. [Description from pamphlet.]
A Recreational Guide to Oystering, Clamming, Shrimping & Crabbing in South Carolina by Charles J. Moore. Contents: Blue Crabs, Cooking and Cleaning Blue Crabs, Shrimp, Identifying South Carolina Shrimp, Throwing a Cast Net, Oysters, Clams, Key to State Shellfish and Public Oyster Grounds, Locator Map of State Shellfish and Public Oyster Grounds, State Shellfish and Public Oyster Ground MAPS, Regulations pertaining to Taking of Shellfish for Personal Consumption in South Carolina. There was a copy when I added this link, but then someone from here bought it.
The Clammer (1906). Pictorial green cover with gold lettering. Well, there was a copy when I added this link, but then someone from here bought it.
A Guide to Recreational Clamming: Keyholing by North Carolina Sea Grant describes several recreational clamming techniques and explains in detail "keyholing," recognizing the unique holes left in the sand by clams as they filter water. Clam recipes are included. A black and white spiral reprint. See publisher's page, where it can purchased for less. Here's a PDF on the web.
Clamming on the Coos by Kathleen P Yusko. No product description or reviews at Amazon.
Sunset Beachcomber's Guide to the Pacific Coast: Tidepools, Clamming by Bob, Ed Thompson. No product description or reviews at Amazon.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen. This book is incredibly well written, witty at times and very informative. You can learn how oysters are farmed and their various techniques, like how they get to harden those shells. The book has a flawless 5 star rating at Amazon. [Kindle edition available.]
Consider the Oyster by M. F. K. Fisher tells tales of the oyster, both from a natural history and culinary history perspective. There are recipes and food advice. This is a classic for oyster lovers that was written in 1941.
Sex, Death and Oysters: A Half-Shell Lover's World Tour by Robb Walsh chronicles a five-year global culinary road trip that takes Walsh from his local Galveston Bay to the coasts of North America, and off to Ireland, England, and France. Fact-filled and laced throughout with his wry humor, Walsh recounts the hundreds of oysters shucked and prepared in myriad ways, and offers a fascinating history that goes beyond the expected, revealing coastal rivalries, recipes, shucking tips, and what to drink with your oyster. The Amazon reviews average to 5 stars. [Picture is of hard cover edition, this link is to the new paperback edition.] [Kindle edition available.]
Consider the Oyster: A Shucker's Field Guide by Patrick McMurray. The author one of the world's elite competitive oyster shuckers, he operates an oyster bar in Toronto, he grow oysters, he writes about oysters with passion and joy. He weaves together anecdotes with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard-to-get bivalves on the Internet. Color photographs. The single Amazon review gives it five stars. [Picture is of hard cover edition, this link is to the bargain edition.]
The P&J Oyster Cookbook by Kit Wohl and Sunseri Family. A collaboration between a local food writer and a New Orleans oyster dealer. It is a culmination of oyster recipes from master chefs. Each recipe has a full-page color photo.
Scallops: A New England Coastal Cookbook by Elaine Tammi, Karin Tammi. This compendium of scallop information offers biological facts and scores of recipes. The New England seafood industry—past and present—is also discussed. To be published February 28, 2011.
The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses by Brooke Dojny. The book is a travel guide for seafood lovers touring the Northeast while simultaneously offering recipes. The book also offers tips on how to eat lobster, shuck oysters, dig clams and fillet a fish. This older edition is plentiful on the used market and evenly sells with the 2nd Edition.
The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes by Jairemarie Pomo. This authoritative cookbook explains how to choose from among the dozens of varieties. How to handle, shuck, and serve; or store them. Plus how to order them at an oyster bar. There are 40 recipes and 40 color photos from a farm that raises them and a San Francisco oyster bar.
The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White. This is only partly a clam cookbook, but the cover does feature a clam steamer and the book gets a flawlless 5 star rating at Amazon.
The New England Clam Shack Cookbook: 2nd Edition Completely updated with new restaurants and travel plans for eating around New England by Brooke Dojny. Covers clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster. All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee. The few reviews do give it a perfect 5 rating.
The Great Mussel and Clam Cookbook (Great Seafood Series). Filled with recipes and color photographs.
Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides by Leslie Glover Pendleton has 125 shellfish recipes that can be made in less than an hour, with some preparation done ahead of time. Covers soups, stews, appetizers, main courses and sides. For most of the recipes, shellfish type can vary.
Abalone Book by Peter Howorth. Identification key, information on cleaning and preparation, plus plenty of recipes. 80 pages.
Oysters: A Culinary Celebration with 185 Recipes by Joan Reardon. This is the 2004 new edition. Chapters include appetizers, soups, salads & vegetables, breads & pastries, oyster entrees, and oysters & entrees. Chapters start out with general guidelines. A gallery of color photographs covers oyster species with their geographical source.
101 Oyster Recipes - 1907 Reprint: One Hundred & One Ways Of Serving Oysters by Ross Brown. This is a complete reprint of the classic cookbook "101 Oyster Recipes - One Hundred & One Ways of Serving Oysters" by May Southworth, originally published in 1907.
Oysters by John Demers and Andrew Jaeger. For the experienced purist or the enthusiastic novice who wants to slurp'em down raw, they offer essentials for purchasing, cleaning, and shucking. Written by a New Orleans restauranteur.
The Great Scallop and Oyster Cookbook (Great Seafood Series). Filled with recipes and color photographs.
Recipes and reminiscences of forty years among the shellfish: Clams, Mussels, Oysters, Scallops, and Snails: A Cookbook and a Memoir by Howard Mitcham. Published June 1990.