Yeah, that’s why I was surprised the Chile guide book mentioned clams with cheese idea came from Italian immigrants. I tried the dish anyway. There are photos of it online (look up “Chilean clams with cheese”). Overflowing with cheese!
And then there’s sole cooked in (heavy) cream, covered with a layer of parmesan and goes under the grill.
Mussels (or prawns) with feta is one of the most popular dishes in Greece. Either or both is on menus nearly everywhere in Greece.
And don’t forget the incredibly delicious Coquilles St Jacques. Not that I’ve made those in a long while, but I do break the no cheese and dairy rule with seafood regularly. Not too many hard rules observed in my kitchen.
Yes! Or crab, lobster or mixed seafood quiche - oh my. Not to leave out the vintage, yet delicious classic, Lobster Thermidor. Also seafood gratins - literally to die for! Crab, shrimp or lobster melts too!
I have a 30-year-old yellowed cartoon from the Cape Codder newspaper in a magnetic frame on my refrigerator - two women sitting in a jail cell. One asks the other “So, what are you in here for?” and the other says “I put tomatoes in a clam chowder”.
Fishmonger pulled these out of the trout and dumped them onto a tray. I picked out a few good sacs. I think it’s OK to freeze the fresh sacs. Next time I have to scoop a kilo or more, portion and freeze.
Most critical things when eating fresh roe: best butter and best bread.
Btw, when it comes to oysters I draw the line right there. The only thing raw oysters need is lime/lemon juice.
Speaking of seafood with dairy, a town about an hour inland from Venice cherishes this certain dish. Look up “Baccalà all vicentina”. It has an interesting backstory. Check out the link. Maybe you’ll learn something new today.