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Clams Open shellfish Hors d’oeuvre buffet

Japanese families camping together. Setting up tents on large green field and eating barbecue for lunch and dinner. Communicating with family and friends.

clams cooking on a charcoal-fired grill

Close up seafood grilling

Grilled scallops

Steamed Manila Clams.

Stir-fried pork with miso flavor

A bowl of fresh steamed clams with fresh basil and red pepper flakes

Cooking and selling big scallop in Kuromon Ichiba Market, Osaka, Japan

A pile of fresh oysters showcasing their rich colors and delicate texture

seafood in dinner

Cooked street delicacies at the fish market

Semi-dried oysters or golden oysters in Hong Kong

A high-quality image showcasing steamed ôc hương (sea snails), a popular and flavorful Vietnamese seafood dish. The snails are expertly steamed to retain their tender and succulent texture, highlighting their natural sweetness and briny flavor. Typically served with a dipping sauce made of salt, pepper, and lime, this dish is both refreshing and satisfying. Garnished with fresh herbs and a sprinkle of crushed peanuts, the presentation is vibrant and appetizing. Ideal for food photography, seafood restaurant menus, or content celebrating authentic Vietnamese coastal cuisine, this image captures the essence of this beloved delicacy, inviting diners to indulge in a unique seafood experience.

Mini coquilles St. Jacques, Natural scallop shells filled with Patagonian scallops and Thermidor sauce topped with a ciabatta breadcrumb topping, Special food

Various clams for sale at the grocery market

Grilled Scallop with shell at Hakodate morning market, Hokkaido, Japan

Shell series: sea shells in various colors

Shellfish are boiling on a fire-fired grill

Limpets with Parsley and garlic from Lanzarote's gastronomy - Canary Islands

Scene at an oyster restaurant in winter in Japan

Street food in Taiwan

Cockles are a side dish seasoned with various vegetables such as water parsley and bean sprouts. Vegetables seasoned with cockles are also lightly blanched in boiling water. Depending on the region, instead of seasoning it with vegetables, only the top part of the cockle shell is removed and the seasoning sauce is placed on top. The seasoning sauce is made by adding soy sauce, sugar, red pepper powder, chopped green onions and garlic, sesame oil, sesame salt, salt, and pepper.

Directly above grilled limpets mussels on table. Gourmet food in Azores

Fresh sea babylonia areolata shell boiled on the white dish. Served with spicy seafood sauce.

Cooked street delicacies at the fish market

Fresh sea clams with rosemary and lemon.

Korean style scallop

A closeup shot of cooking seafood paella, a typical Spanish food

A pile of fresh oysters showcasing their rich colors and delicate texture

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