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 305 recipes in total:

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

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