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 374 recipes in total:

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A fricasey of lamb-stones and sweetbreads      Origin: British	Beef Chop Suey      Origin: China	Cayman Conch Chowder      Origin: Saint Lucia
A ragoo of oysters      Origin: British	Beef Noodles with Oyster Sauce      Origin: China	Cazuela de Mariscos Chilena (Chilean Seafood Cazuela)      Origin: Chile
Abadejo a la Pimienta Verde (Pollock with Green Pepper)      Origin: Spain	Beef Steaks and Oyster Sauce      Origin: British	Chanterelle and King Scallop Salad      Origin: Britain
Abak (Palm Nut Soup)      Origin: Nigeria	Beef-steak Pudding      Origin: British	Chargrilled Devils      Origin: Britain
Achard de pahua confit (Achard of Confit of Pahua)      Origin: Tahiti	Black Fungus Okra Soup      Origin: Nigeria	Cheesy Scallop Gratin      Origin: Britain
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)      Origin: France	Chicken and Mushroom Pie      Origin: Britain
Afang Soup      Origin: Nigeria	Bonnie Prince Pudding      Origin: Scotland	Chinese Brown Sauce      Origin: Fusion
African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Bouillabaisse      Origin: France	Chinese Crispy Duck      Origin: China
Air Fryer Egg Fried Rice      Origin: Britain	Bouillabaisse II      Origin: France	Chinese Fish Cakes      Origin: China
Aliter Caroetas (Carrots with Cumin Sauce)      Origin: Roman	Bouillabaisse III      Origin: France	Chinese New Year Crispy Spring Rolls      Origin: China
Almejas à la Marinera (Marinated Clams)      Origin: Spain	Bouillabaisse with Rouille and Croutons      Origin: France	Clam Stovies      Origin: Scotland
Almejas à la Naranja (Clams with Orange Sauce)      Origin: Spain	Braised Egg Dumplings in Chilli Broth      Origin: China	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh
Alubias Blancas Con Almejas (White Beans with Clams)      Origin: Spain	Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh
Améijoas (Clams in Beer)      Origin: Mozambique	Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh	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
Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)      Origin: Portugal	Brine-pickled Mushrooms with Herbs      Origin: Britain	Cocos Potiedig (Potted Cockles)      Origin: Welsh
Angels on Horseback      Origin: Britain	Broiled Beef and Oyster Sauce      Origin: British	Cod and Cockles      Origin: Ireland
Angels on Horseback with Prunes      Origin: Britain	Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Cod Pie I      Origin: British
Arroz com Mariscos (Rice with Shellfish)      Origin: Mozambique	Brown Oyster Sauce      Origin: Britain	Cod Pie II      Origin: British
Arroz con Calamares (Rice with Squid)      Origin: Spain	Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)      Origin: Welsh	Cod Sounds en Poule      Origin: British
Arroz Negro con Marisco (Black Rice with Seafood)      Origin: Spain	Butter-roasted Megrim Sole with Mussels and Cider      Origin: Northern Ireland	Codfish à la Religieuse      Origin: British
Asian-style Lettuce Wraps      Origin: Fusion	Calco Stoba (Conch Stew)      Origin: Aruba	Conch and Dumplings      Origin: Sint Maarten
Bahamanian Conch Salad      Origin: Bahamas	Caldo de Hongos (Mexican Clear Mushroom Soup)      Origin: Mexico	Conch and Dumplings      Origin: Sint-Maarten
Bahamian Cracked Conch      Origin: Bahamas	Cantonese-style Curry Chicken      Origin: China	Conch Curry Coconut Banana Chowder      Origin: Aruba
Baked Cod's Head      Origin: British	Cari de Thon (Tuna Curry)      Origin: Reunion	Conch Fritters      Origin: British Virgin Islands
Baked Gurnet      Origin: British	Caribbean Coconut Mussel Curry      Origin: Caribbean	Conch Fritters      Origin: US Virgin Islands
Baked Haddock      Origin: British	Carlin Pea and Chanterelle Ragout      Origin: Britain	Conch Mango Salad      Origin: Turks Caicos
Baked Scallops      Origin: Britain	Carlin Pea Ragu      Origin: Britain	Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)      Origin: France
Baked Stuffed Razor Clams      Origin: Britain	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Coquilles Saint-Jaques à la Bretonne (Breton Scallops)      Origin: France
Baked, Stuffed, Codfish      Origin: British	Cattail Hearts with Wild Oyster Mushrooms      Origin: America	Corgimwch dell Patagonia (Prawn Patagonia)      Origin: Welsh (Patagonia)
Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Caudel of Muskels (Caudle of Mussels)      Origin: England	Cornbread Stuffed Mussels      Origin: South Africa
Barnee Fryit (Fried Limpets)      Origin: Manx	Cauliflower Curry with Scallops      Origin: Fusion	Cornish Crab Chowder      Origin: England
Battered Queenies With Tartar Sauce      Origin: Manx	Cawl Americanaidd Cocos Penclawdd (Penclawdd Cockle Chowder)      Origin: Welsh	Cornish Fish Pie      Origin: England
Battered, Deep-fried Mushrooms with Horseradish Sauce      Origin: British	Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)      Origin: Welsh
Beef and Mushroom Tshoem      Origin: Bhutan	Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)      Origin: Welsh

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