Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.

Molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. In terms of gastropods, conch is particularly important in the Caribbean diet, winkles are enjoyed in the UK and periwinkles are an important flavouring (used dried) in many West African Soups and stews. Whelks are eaten in the Caribbean and Europe. Molluscs are a large phylum of invertebrate animals, many of which have shells. Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid) [though I am excluding cephalopods here], and Polyplacophora (chitons).

Many species of molluscs are eaten worldwide, either cooked or raw. Some mollusc species are commercially exploited and shipped as part of the international trade in shellfish; other species are harvested, sold and consumed locally. Some species are collected and eaten locally but are rarely bought and sold. A few species of molluscs are not commonly eaten now, but were eaten in historical or prehistoric times.

Some of the most commonly consumed molluscs and marine gastropod snails include: abalone (several species), true limpets, winkles (including periwinkles), conchs, several species of Calliostoma top snails, whelks, sea snails, bivalves (these have two shells and include: ark clams, true mussels, pen shells, true oysters, true cockles, scallops, venus clams, Mectridae clams, razor clams, bean clams, chitons). Note that abalone, limpets, winkles, conchs Callliostoma top snails, whelks and sea snails are all gastropods ie true snails. Some also include edible land snails such as escargot and giant African snails in this list.

The alphabetical list of all the shellfish-based recipes on this site follows, (limited to 100 recipes per page). There are 266 recipes in total:

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Abadejo a la Pimienta Verde (Pollock with Green Pepper)      Origin: Spain	Calco Stoba (Conch Stew)      Origin: Aruba	Creamy Monkfish and Shellfish Potpie      Origin: British
Achard de pahua confit (Achard of Confit of Pahua)      Origin: Tahiti	Cantonese-style Curry Chicken      Origin: China	Cregyn Bylchog wedi Gradellu (Grilled Scallops)      Origin: Welsh
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Cari de Thon (Tuna Curry)      Origin: Reunion	Cregyn Cylchog wedi Grilio (Grilled Scallops)      Origin: Welsh
Afang Soup      Origin: Nigeria	Caribbean Coconut Mussel Curry      Origin: Caribbean	Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream)      Origin: Saint Pierre
African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh
Air Fryer Egg Fried Rice      Origin: Britain	Cattail Hearts with Wild Oyster Mushrooms      Origin: America	Crispy duck noodles with vegetables      Origin: Britain
Aliter Caroetas (Carrots with Cumin Sauce)      Origin: Roman	Caudel of Muskels (Caudle of Mussels)      Origin: England	Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)      Origin: Roman
Almejas à la Naranja (Clams with Orange Sauce)      Origin: Spain	Cawl Americanaidd Cocos Penclawdd (Penclawdd Cockle Chowder)      Origin: Welsh	Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)      Origin: Roman
Alubias Blancas Con Almejas (White Beans with Clams)      Origin: Spain	Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)      Origin: Welsh	Curried Scallops in Coconut Milk with Stevia      Origin: American
Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)      Origin: Portugal	Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)      Origin: Welsh	Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh
Angels on Horseback      Origin: Britain	Cayman Conch Chowder      Origin: Saint Lucia	Edikang Ikong Soup      Origin: Nigeria
Angels on Horseback with Prunes      Origin: Britain	Cazuela de Mariscos Chilena (Chilean Seafood Cazuela)      Origin: Chile	Editan Soup II      Origin: Nigeria
Asian-style Lettuce Wraps      Origin: Fusion	Chargrilled Devils      Origin: British	Efere Usung Udia      Origin: Nigeria
Bahamian Cracked Conch      Origin: Bahamas	Chinese Brown Sauce      Origin: Fusion	Ekpang Nkukwo      Origin: Nigeria
Baked Scallops      Origin: Britain	Chinese Crispy Duck      Origin: China	Embractum Baianum (Baian Stew)      Origin: Roman
Baked Stuffed Razor Clams      Origin: Britain	Chinese Fish Cakes      Origin: China	Embractum Baianum (Baian Stew)      Origin: Roman
Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Chinese New Year Crispy Spring Rolls      Origin: China	Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island
Barnee Fryit (Fried Limpets)      Origin: Manx	Clam Stovies      Origin: Scotland	Filé Gumbo      Origin: Louisiana
Battered Queenies With Tartar Sauce      Origin: Manx	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Fish Kebabs      Origin: Britain
Beef and Mushroom Tshoem      Origin: Bhutan	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Fish Pie with Dulse      Origin: Scotland
Beef Chop Suey      Origin: China	Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr (Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce)      Origin: Welsh	Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe
Beef Noodles with Oyster Sauce      Origin: China	Cocos Potiedig (Potted Cockles)      Origin: Welsh	Fried Conch Fritters      Origin: Turks Caicos
Black Fungus Okra Soup      Origin: Nigeria	Conch and Dumplings      Origin: Sint Maarten	Fried Kway Teow      Origin: Malaysia
Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)      Origin: France	Conch Curry Coconut Banana Chowder      Origin: Aruba	Fried Kway Teow      Origin: Christmas Island
Bonnie Prince Pudding      Origin: Scotland	Conch Fritters      Origin: British Virgin Islands	Fried Kway Teow      Origin: Cocos Islands
Bouillabaisse      Origin: France	Conch Fritters      Origin: US Virgin Islands	Ginger Prawns with Oyster Mushrooms      Origin: China
Bouillabaisse with Rouille and Croutons      Origin: France	Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)      Origin: France	Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh
Braised Egg Dumplings in Chilli Broth      Origin: China	Coquilles Saint-Jaques à la Bretonne (Breton Scallops)      Origin: France	Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco
Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh	Corgimwch dell Patagonia (Prawn Patagonia)      Origin: Welsh (Patagonia)	Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola
Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh	Cornbread Stuffed Mussels      Origin: South Africa	Gwichiaid (Periwinkles)      Origin: Welsh
Brine-pickled Mushrooms with Herbs      Origin: Britain	Cornish Crab Chowder      Origin: England	Home-made Oyster Sauce      Origin: China
Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Cornish Fish Pie      Origin: England	Hong Kong Curry Fish Balls      Origin: Hong Kong
Brown Oyster Sauce      Origin: British	Cornish King Scallops and Black Pudding      Origin: England
Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)      Origin: Welsh	Cornish Seaside Chowder with Saffron      Origin: England

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