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Creamy New England Clam Chowder Dip

Lauren Collins

I've been thinking about this recipe for months, and when I finally put it to the test, I literally jumped for joy and had to call my Mom immediately.  It is so good.

Creamy and thick New England clam chowder get's turned into a dip, perfect for those lazy Sunday football days and so easy to whip up.

In just a few short steps, you can make a super thick and creamy New England clam chowder that's then broiled to crispy perfection with panko on top, then served with saltines or pita crackers.  

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New Membership Perk & Discount Code for Badfish Supply

Lauren Collins

Today we're excited to share a new membership perk and discount code for Badfish Supply! 🕺😃

Badfish Supply is a monthly subscription box available to inshore saltwater spinning anglers and fly fishermen. 

Boxes are shipped monthly and are packed with the newest tackle and gear on the market, with information on how to use them.  

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Linguine alle Vongole

Lauren Collins

Linguine alle Vongole is a classic Italian dish that is surprisingly simple to make.  It's a great way to enjoy local littleneck clams, and takes only 20 minutes or so to put together.

The simple flavors of this Italian dish are what make this one of my favorite pasta dishes of all time.

When I was in college, I worked at an Italian restaurant in Providence, RI that was famous for their linguine with clams - it was even featured on Food Network!  They offered red or white sauce, and if you know what's best for you, you order the white sauce.  Red sauce is good I guess, but white sauce is out of this world.

The rich white wine sauce leaves you scrambling for some bread to sop it all up when you're done, even after you just inhaled an entire plate of pasta.  Unfortunately, the restaurant has since closed, so I made it my mission to make my own. 

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Classic Lobster Mac & Cheese

Lauren Collins

This classic lobster mac & cheese, using a mixture of sharp cheddar and nutty gruyere, is so easy to make yet much lighter than most other recipes you find.  

Adding in savory breadcrumbs then letting it bake to bubbling and crispy perfection, is what makes this dish so irrisistable.

Living in New England, on Cape Cod nonetheless, means that lobster is a quintessential part of living here, so of course I had to do a few lobster recipes for you! 

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Striped Bass Ceviche

Lauren Collins

First I shared my halibut recipe with you earlier this summer, and now I bring you an even more delicious ceviche recipe, made with freshly caught striped bass (because I know you all have stock in it right now!)

Made with diced jalapeño, onion, pepper, cilantro and avocado, this is so easy to make a great for a no-cook meal.

The first time I had striped bass ceviche was at Fishermen's View in Sandwich, and boy I have to tell you, I couldn't stop thinking about it!  What a great, fresh idea to use up striped bass!

But before we get started with this recipe inspired by FV, I just want to make sure we're all on the same page here - a striper is spelling one "p", got it? 😉

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Bacon Wrapped Chili Dusted Scallops with Corn Salad

Lauren Collins

Bacon wrapped sea scallops baked and broiled to perfection with a chili and panko dusting and a sprinkle of manchego cheese, topped with tequila lime sauce.

It may sound like a complicated recipe, but I promise you it's really not.  

These are definitely not your typical bacon wrapped scallops you find at parties and weddings, no sir.  Just imagine the buttery taste and texture of fresh scallops, crisp bacon, sharp and salty manchego cheese and a creamy tequila lime sauce that will knock your socks off.  Served with a warm corn salad.

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Jonah Crab & Corn Cakes

Lauren Collins

Light, airy Jonah crab cakes, made with freshly picked summer sweet corn and perfect for an app or a meal.

I used my handy air fryer for this recipe, which is great when you don't want to turn on the oven on a hot day, but I have directions for the oven as well!

You can make a quick lime crema to go with these crab cakes, or they taste great with a southwestern style salad, with ingredients like fresh pico de gallo, avocado and cilantro.  You can also freeze them to enjoy in the colder months.

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Cajun Grilled Swordfish with Mango Salsa

Lauren Collins

In the middle of the summer, especially in August, no one really wants to be stuck in the kitchen cooking over a hot stove!  It's grilling season!

This Cajun Grilled Swordfish with Mango Salsa is the perfect solution!


Mango salsa is a great staple to have in your fridge during the summer.  Not only is it great over fish or chicken, but also great for tacos, tossed in salads and of course just keeping it simple with some tortilla chips.  It requires little time, and a big batch can last days in your fridge.

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My First (and possibly my last) Attempt at Making Sushi

Lauren Collins

Make sushi they said, it will be fun they said...

In my attempt to bring you an actual, real recipe for spicy tuna rolls, I instead created an absolute fail post, because let's face it, nobody's perfect, right?  Sushi making is hard!

As I write this, I am defeated.  My white flag has been raised.  After an hour of making sushi rice, marinating tuna and assembling sushi rolls, only to have a very sticky mess on my hands (literally), I give up.

The flavor though?  Oh, it was delicious!  But if my life depended on it and my only means of income was to roll sushi, I'd be living in a ditch under a bridge.

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The My Fishing Cape Cod Bluefish Cookbook (PDF download)

Lauren Collins

A few weeks ago I posted this somewhat silly recipe for bluefish, where you cook the fish on a cast iron pan in the oven, then throw the fish out, and eat the pan.  

I wonder how many of you got all the way to the end before realizing it was a joke!? 

All kidding aside, at the end of the post I asked readers to share their own favorite bluefish recipes, and the response was great!  

Through the forum, email and post comments, I am excited to report that I was able to put together a member contribution bluefish recipe e-book, with tried and beloved bluefish recipes, shared by members and fans of My Fishing Cape Cod. 

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Cajun Clam Pasta

Lauren Collins

A major twist on the classic linguine with clam sauce (vongole).  This dish is creamy, full of flavor, a little spicy and so, so good.

A little garnish of toasted and seasoned breadcrumbs never hurt anyone either!

This recipe is inspired by a dish I had this past winter that I can't stop thinking about.  I love linguine with clam sauce, and whenever I go out to an Italian restaurant, I usually order it (or the ciopinno) (or the seafood fra diablo).  

If you're a fan of littlenecks, love cajun flavors and pasta is your jam, then this should be your next dinner idea.  It is easy to put together and although I use the words "rich" and "creamy", it is secretly light, with no cream whatsoever, so you can indulge a little this summer!

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Summer Meal Idea: Tuna Poke Bowls

Lauren Collins

To me, summer on Cape Cod means fresh caught fish.  When I'm really lucky, sometimes Ry-guy even brings me home a fresh tuna filet, and things get really exciting.

If you love sushi, then you'll love these tuna poke bowls.  Most famously found in places like Hawaii and now seen in restaurants pretty much everywhere, this is a delicious way to enjoy freshly caught tuna.

Think of a tuna poke bowl as like a deconstructed sushi roll.  There is the rice, the marinated fish, and the other additions such as creamy avocado, crisp cucumber, sesame seeds, sweet mango and pickled ginger.  You could also add in sliced jalapeños, scallions, shiitake mushrooms, or any other number of vegetables and flavors.

For this recipe, I want to share with you a simple way to create this very popular dish.  You can also use fresh salmon, or, if you don't like raw fish, you could do this with cooked shrimp.

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Halibut Ceviche

Lauren Collins

Cape Cod meets tropical island getaway with this ceviche recipe, using fresh and local halibut, served on traditional patacones for a no-fuss, perfect summer dish.

Ceviche is a quintessential island dish that is great for hot days when you couldn't even fathom eating something hot!  I've tried a lot of ceviche in my short 32 years on this planet, and not one has ever disappointed me.  

Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing.  Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never thought to try it here with our own local fish!

Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley.  She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer, and the variety of fish to use in a ceviche are endless (we made ours with needlefish, and others make it with shark as well).

In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish.  I had never thought to use halibut for ceviche, because generally it is done around here with mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche.  It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.  

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If You Absolutely Despise Bluefish, This Recipe is For You.

Lauren Collins

Raise your hand if you're one of the billion people who think bluefish taste oily, fishy and just plain gross!

I too, thought the taste of bluefish was pretty awful, but I learned that with the right preparation, it can actually be a pretty great recipe.

When Ryan and I first started dating, I learned two very important things.

One, you can never spend too much time fishing, and two, bluefish are the enemy.  They smell bad, they have huge giant teeth, and they steal the bait for what you actually want...stripers (also dogfish, but we'll get to that some other time).

With this information, I had pretty much already made my decision that bluefish suck, but then I started trying a few different recipes and ways to cook it, and you know what?  It's not so bad after all!

So here is the recipe that will change all bluefish-haters. 

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Lemon Basil Halibut with Orzo & Asparagus

Lauren Collins

There comes a time when the same old boring way of preparing fish just get's old, right?

You still want to make a simple fish dish, but it just needs a little more jazziness and pep.  And maybe some pasta, because who doesn't love pasta.  

Today's recipe takes the usual lemon and butter idea to a whole new level, with a tangy lemon basil sauce, served with twice cooked orzo and asparagus.

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