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Steak or a hearty fish like tuna can be substituted for lamb. For added crunch, top with toasted pistachios or candied pecans. Photo by Wesley Parsons. Serves 4 Ingredients 4 tablespoons salt 1 tablespoon black pepper Leaves pulled from 3 sprigs of fresh rosemary 8 lamb chops 2 tablespoons vegetable oil 2 blood oranges cut into ¼-inch round slices, peel removed* 2 avocados, halved and sliced 1/4 cup good olive oil 1 pound mixed baby kale, mizuna, arugula or other brassica family greens, washed, dried and torn into bite-sized pieces *TIP: Slice with peel on, then remove peel from each slice by cutting it off making a hexagon shape. Instructions Combine the salt, pepper and rosemary in a spice mill or grinder and blend until rosemary is in very small pieces. Rub each lamb chop on both sides with spice mix and let rest 1 hour. Reserve remaining spice mix. Heat a cast iron or heavy bottomed pan on high and add vegetable oil. When hot, add the coated lamb chops and sear on each side for 3 to 5 minutes or until desired “doneness” is achieved. Remove lamb chops from pan and put on a platter to rest. Set pan on low heat and add olive oil and orange slices. Heat just until the oranges start to release their juices. Divide the cleaned greens and avocado slices onto 4 plates. Remove the oranges from the pan and distribute onto each plate on top of the greens. Drizzle greens with ¼ of the hot pan juices. Place 2 lamb chops on each plate of wilted greens. Season with reserved rosemary spice mix.

Peas have a short growing season during the cooler days of spring. If you don’t have any fresh peas on hand, organic frozen peas can be used as a substitute. Photo by Amy Robb. Makes 2 cups Ingredients 1/4 cup tahini 1 garlic clove 1 lemon, zest and juice 2 cups shelled, blanched shocked* peas (or use frozen and defrosted) 1 sprig mint 2 tablespoons Italian parsley, chopped 1/4 cup olive oil Black pepper and sea salt, to taste Instructions Puree tahini, garlic and lemon juice in food processor or blender. Set aside 2 tablespoons of peas for garnish and add the remaining peas to food processor. Add mint and parsley and blend. Slowly pour in olive oil while continuing to blend. Season with fresh black pepper and sea salt to taste. Garnish with 2 tablespoons of peas. *To blanch and shock peas : In a medium pot, bring water to a boil. Add shelled peas and cook for 1 minute. Drain immediately and put the peas in ice water to cool.

Take advantage of the local Brussels sprouts harvest and serve these mini cabbages as a side dish during the holiday season. Photo by Lexi Mire. Serves 6 Ingredients 1-1/2 pounds Brussels sprouts 1 pound applewood-smoked bacon (or your favorite bacon) 1/2 pound radishes, quartered 1/2 small yellow onion, thinly sliced 1 pint cherry tomatoes (washed and cut in half) 1/4 cup crumbled goat cheese Salt and pepper to taste Instructions Clean Brussels sprouts by washing and removing base stem, then cut in half. Wash radishes and cut into quarters. Combine radishes and sprouts in a mixing bowl and set to the side. Slice bacon into 1-inch-thick ribbons, place in large sauté pan and cook to desired crispness. Remove bacon from fat, add onion and caramelize until dark brown. Add Brussels sprout–radish mixture along with the bacon to the pan. Toss with onions and bacon fat. Place pan in 350° oven for 5 minutes, until sprouts and radishes are al dente. Take pan out, add cherry tomatoes and toss until evenly distributed. Add salt and pepper to taste. Sprinkle goat cheese on top.

A member of the cabbage family, Brussels sprouts are a delicious alternative ingredient when making traditional slaw salads. Horseradish adds a refreshing bite to this side dish. Photo by Lexi Mire. Serves 4-6 Ingredients For the dressing 1/2 cup mayonnaise 1 tablespoon horseradish 1 tablespoon Dijon mustard 1/4 cup apple cider vinegar Salt, pepper and sugar, to taste For the slaw 1 pound Brussels sprouts, cleaned and washed 1/2 pound carrots 1/4 pound radishes, sliced thin 1 small red onion, julienned 4 ears sweet corn (husked) Instructions To make dressing : Whisk together mayonnaise, horseradish, mustard and vinegar until emulsified. Season to taste. To make slaw : Thinly slice Brussels sprouts. Peel and shred carrots using box grater or a very sharp chef’s knife. Remove corn from cobs. Mix all vegetables together with the dressing in a large bowl. Refrigerate until serving time.

Try this variation on oysters Rockefeller using locally grown onions and spinach and a bit of a kick from pepper jack cheese. Make the cream sauce the day before for easy assembly when ready to serve. Photo by Cole LoCurto. Makes 3 dozen Ingredients 3 dozen fresh oysters, shucked 1 cup pork belly or thick cut bacon, diced small ½ cup Vidalia onion, diced small 10 ounces fresh spinach, torn into small pieces 1 quart heavy cream 2 cups shredded pepper jack cheese 2 cups panko breadcrumbs Instructions In a large pan over medium heat, sweat pork belly and onions until tender, about 10 minutes. Stir in spinach and cook a few more minutes until the leaves are wilted. Add heavy cream and bring to simmer, stirring occasionally. Add cheese, stirring often. When melted, reduce liquid by half. Cool mixture. Preheat oven to 425°. Place oysters in shells on baking sheet. Spoon 1 ounce cream mixture on each oyster. Sprinkle panko breadcrumbs on top. Roast in oven for 5 minutes, then broil for 2 minutes to brown the breadcrumbs. Serve while warm.

Thoughts on life on the river Scott Meyer on Trout River at Congaree and Penn. Photo by Stefanie Keeler. I wasn't born on the bayou. But I learned to waterski there, my older cousins pointing out alligators as I teetered past them on wobbly skis. My maternal grandparents were Hubba & Boop. Their house on Bayou Lacombe was a place where my family would come gather during the holidays and summer. I remember when too many blue crabs were stuffed into a boiling pot in the kitchen. They climbed on top of each other to escape their fate, dropping onto the floor while my family was distracted by a football game that rumbled on the television. Once discovered, I was tasked with catching the crabs one by one with a dip net, and back into the pot they went. The property at Lacombe was washed away by Hurricane Katrina twenty years ago, but the memories of alligators, those blue crabs and my cousins' Atari console remain steadfast. While it would be many years until I formally studied riverine estuarine and marine ecosystems, it was the time spent with my paternal grandparents, Oma and Opa, in Apalachicola Bay that spurred my interest in the connectivity of our southern water systems. I caught big bull reds in the cut, cruised St. George Island in the Orange Monster (Opa’s tangerine jeep with a rusted out floor), frequented Harry A’s Oyster Bar and began to understand the relationship of ocean life and estuary systems. I have only made my way back to the Forgotten Coast three times in the past 25 years, but it is the place that shaped my love for the water and the fish and shellfish that call it home. Like Lacombe, it too has been tested by hurricanes, and strained with water flow limited by growing use upstream in Georgia. It is not the same as it was remembered. What in this ever changing world is? While I was blessed with long stretches of youth at Lacombe and in Apalachicola, the bulk of my years have been spent in Northeast Florida, fishing and exploring along the St. Johns River and its northern tributaries. Lately, I’ve been frequenting the Trout River, fishing for sheepshead, redfish, flounder and, of course, trout. Those who join me often wonder why I taste the water before fishing. I do this to gauge the salinity, to understand the current conditions. I could keep a refractometer in my tackle box to see how many parts per thousand of salt the water contains, but this is much quicker and I pack light. The past few months have been dry, leaving the Trout River often very clear. On a recent occasion, I was surprised by a shimmering in the deep channel way upstream. I tossed the cast net and was rewarded with a bounty of 2-3-inch menhaden [pogies]. The next hour of catching speckled trout was a whole lot of fun, and wrapping up the day by frying fish in my cast iron skillet is what life is all about. Whether memorable or mundane, fleeting joys on the river will always overlook the magnitude of the processes that diligently bent the landscape over millennia. The life of a river is a patient choreography of sediment redistribution driven by slow forces of geology and climate. The St. Johns River emerged as intracoastal lagoons were trapped by the formation of dunes paired with a falling sea level around 100,000 years ago. This lazy and ecologically diverse river spent over 90,000 years carving its path, only becoming the river we know today in the last 7,500 years. Now I wonder how long this river will continue flowing North until it eventually blends back into the sea.

Northeast Florida's rivers inspire a zealous commitment to regionally unique pursuits Ben Williams walks an oyster reef in the GTM Reserve. Photos by Gunner Hughes. When we asked local lensman Gunner Hughes to put together a photo feature celebrating our rivers’ most zealous devotees – the kinds of folks who dedicate a good portion of their free time to chasing seafood around our region’s inshore waterways – it was understood that he’d need to keep both his aperture and schedule wide open. Avoiding weekends, with a keen eye to the tides, temperatures, water and wind conditions, Hughes was able to link up with more than a half-dozen river fanatics. He chased them down as they themselves were in pursuit of fluvial bounties – red drum, flounder, sheepshead, shrimp, oysters, etc. – casting their lines and nets from docks, kayaks and various motorized vessels. The images convey a variety of regionally-specific avocations. And, beyond that, a truly unique and all-consuming devotion. Sure, flounder is flaky and delicious. The excitement around a shrimp run can be infectious. And, of course, there’s the thrill of the take (or catch). But in Hughes’ portraits and images of his subjects’ crafts, tools and accouterments, we find evidence of something more significant than a recreational hobby confined to weekend leisure time. Inshore fishing, it’s clear, at least for some, is a lifestyle – one built around tide swings, weather, seasonal migration patterns and a sincere attunement to the aforementioned. “Seeing the river at night is so freaking cool. The wildlife you see is unbelievable. To see the shrimp running, big ones, under the lights, there’s nothing like it.” – Robert "Lil Man" Burkan, commercial fisherman, owner and operator of Awe Yesh Shrimp Co. “You’ve heard the saying ‘time waits for no man,’ right? Well, neither does the tide.” – Ben Williams, commercial fisherman, fishmonger, recreational oyster harvester “We have such a unique environment. Up north, like Georgia and the Carolinas, is its own thing. Then down below us, toward the Keys, the water gets a little bit more clear. We’re kind of that perfect spot in between, with our own mix of fish.” – Alden Sheils, inshore fishing charter captain, owner and operator of Hot Reels Inshore “You can get in the marshes, be back there by yourself and totally lost in the feeling of solitude, of being in sync with nature. Catching fish is just a bonus.” – Lynne Golek, kayak-fishing enthusiast “I don't know if I could live away from the water. It's one of those things. It's just in my veins, I guess.” – Ken Richards, river devotee, float-fishing (aka cork-fishing) connoisseur (above, fishing with his wife Jeane Richards) “I’ve been on the river my whole life and spend as much time as anybody out there. Whether out on the marsh or back in a creek, there’s always something new to explore.”  – Chris Schultz, owner and operator of FishJax Charters, inshore and offshore fishing guide, duck hunting enthusiast “It’s always an escape, always worth being out there. It doesn’t matter the weather. Or even what you catch. There’s never a bad day on the water.” – Collin Morrill, inshore fishing guide, sales associate and shop-fly-tie specialist at Strike-Zone Fishing

For local brewers, Northeast Florida waterways offer a fount of inspiration Marsh Sessions, the beer inspired by Marsh Fest and its audience of river devotees, was unveiled in 2024 with a release party held in the parking lot of Ink Factory’s taproom. Photo by Gunner Hughes. As muse and metaphor, rivers have a notable history of inspiring creative output. Van Gogh’s “Starry Night over the Rhône” depicts the artist’s view of the famous European tributary, while John Everett Millais’ “Ophelia” finds Shakespeare’s famous heroine floating in an unnamed one. In literature, Mark Twain turned the mighty Mississippi into a symbol of freedom and escape. In music, from Austrian composer Johann Strauss’ “Blue Danube Waltz” to itinerant Delta bluesman Robert Johnson’s “Travelling Riverside Blues” to new wavers Talking Heads’ “Take Me to the River,” artists across centuries and genres have taken cues from inshore waterways. While it may not be considered high art, beer making is an artisanal craft as ancient and important to civilization as any traditional medium. In A Short History of Drunkenness , author Mark Forsyth argues that humans invented agriculture and writing because, well, “we wanted booze,” citing the ancient Mesopotamian symbol “kash” (or beer) as the first written word. Today, as craft brewers take to a process that is part chemistry and part artistry, rivers serve as creative sparks. Here in Northeast Florida, dozens of locally-brewed creations draw inspiration from the region’s waterways (Fishweir’s Lazy River pilsner) and inhabitants (Bold City Brewery’s Mad Manatee IPA). The Mud Spring oatmeal stout from Palatka’s Azalea City Brewing honors one of the St. Johns’ most pristine basins. Aardwolf Brewing Company’s Southbank IPA and Veterans United Craft Brewery’s Fish Camp pilsner name-check familiar developments on the rivers’ shores. Jon Boat – a coastal ale from Intuition Ale Works – pays homage to a popular river-faring vessel, while Reve Brewing’s Mayport Nikes (a colloquial term for the rubber boots preferred by area anglers) does the same for the most practical river-wading footwear. Ink Factory Brewing’s Marsh Sessions lager was the product of a similar confluence of craft and veneration. The beer is a collaboration between the surf-enthused Jacksonville Beach brewery and a locally-grown celebration of river-adjacent recreational culture called Marsh Fest. Javier Fabrega brought the first official Marsh Fest to life in 2023 with support from local retailers and some national outdoor brands. An executive at a data strategy firm by trade, Fabrega is an avid practitioner of many river-related recreational activities – he fly fishes religiously, owns a bird dog, etc. He’s partial to red drum, the game fish – frequently just called red fish – that’s abundant in Northeast Florida rivers after flood tides. “I wanted to do something around the flood tides,” says Fabrega of the natural phenomenon, which typically happens in the fall, and often leaves game fish trapped in previously dry marshlands. Held in January this year due to permitting issues, the 2026 iteration found the festival expanding to a multi-day format, kicking off with a sold out concert at Jacksonville Beach’s Blue Jay Listening Room and concluding with a full day of food, music, fly-fishing demonstrations and wingshooting expositions on the grounds of the North Guana Outpost. Marsh Fest has also grown into a mighty fundraising initiative, donating proceeds to environmental organizations, including the Northeast Florida conservation nonprofit Friends of GTM Research Reserve and the national wetlands and duck-hunting advocacy group Delta Waterfowl. Marsh Sessions, the beer inspired by Marsh Fest and its audience of river devotees, was unveiled in 2024 with a release party held in the parking lot of Ink Factory’s taproom. “Last year we had over 1,000 people show up,” Fabrega says of 2025’s beer release event, which now serves as a kind of auxiliary happening to the main festival. Marsh Sessions, itself, has emerged as one of Ink Factory’s most-popular offerings. “We sold out pretty quickly last year,” Ink Factory co-brewmaster Tye Wallace says of the limited batch of Marsh Sessions the brewery canned and tapped. For the collaboration, Wallace understood the assignment. He says the brew is made to appeal to the tastes of those out stalking around the wetlands and cruising the river. “It’s as light as we can make it,” Wallace says. “You gotta have something people are going to be able to drink at dawn,” adds Fabrega. At 4.5% ABV, Marsh Sessions is, indeed, light, and, Wallace says, “pretty crisp and little fruity,” adding that the brew makes use of piney Talus hops and jackfruit. “It’s supposed to be crushable.” Ink Factory will once again roll out its Marsh Sessions lager – in cans and on tap – at a release party event at their Jacksonville Beach headquarters on Saturday, April 18. Another opportunity to raise awareness for Marsh Fest, Wallace says Marsh Sessions is also a collision of culture, collaboration and community that is part and parcel to the ethos and business model of locally-based brewing. “The brewery industry has always embraced collaboration. Stuff like this helps us connect to the community and raise awareness for things we’re passionate about. And, honestly, it elevates our craft, pushing us creatively.”

A variety of culinary delights await along Northeast Florida's inshore waterways Photos by Jesse Brantman There are more than 80 waterways crisscrossing Northeast Florida, offering a cornucopia of opportunities to find solace in the timeless beauty and restorative influences that only nature can provide. In addition, locals will tell you that a few drinks and a well prepared meal adds significantly to the overall experience. When you consider the handful of restaurants that have endured along the edges of Northeast Florida’s inshore waterways – some described as fish camps – these enchanting retreats, many accessible by boat, offer stunning views, occasional wildlife sightings, a little fresh air and an alluring selection of culinary delights. While the menus at riverfront dining establishments can seem a bit repetitive, frequently leaning heavily into fried seafood and pub grub, each has specialties worth exploring. The St. Johns The longest and most important waterway in Florida is the St. Johns River, providing significant ecological, recreational and economic benefits to the region. Along its length, especially between Mayport and Welaka, a handful of dining spots have taken root, providing an impressive variety of culinary experiences. The stretch of the St. Johns that runs from Palatka through Jacksonville and out to the Atlantic, maintained by the Army Corps of Engineers, is the most navigable, used primarily for commercial purposes. At its northernmost end, there are several restaurants adjacent to the St. Johns River Ferry docks on both the Mayport and Ft. George sides of the river. On the Mayport side, grab a seat on the deck at Safe Harbor Seafood. Bask in the sunshine and refreshing coastal breezes, all while following the passage of container ships, shrimping vessels and recreational boats in and out of port. With a cold beer or glass of wine, a plate of fish or shellfish, especially their highly recommended Mayport shrimp platter, one could chill here for hours. If you're on the Ft. George side of the river, Palms Fish Camp Restaurant, Billy Jack’s and Chowder Ted's offer comparable riverfront experiences. The southern reaches of the St. Johns River are considerably less developed. Along with undisturbed freshwater marshes, you'll find river banks shaded by towering trees dripping with Spanish moss and plenty of wildlife, most notably herons, egrets and ospreys as well as marine creatures including turtles, alligators, dolphins and manatees. The area’s rustic waterfront restaurants have endured the test of time. While Corky Bell's in Palatka and Andersen's in Welaka are enjoyable destinations, the Boat Bar at Welaka Lodge exudes old Florida charm. Don't be intimidated by its time-worn character. The restaurant has impressive offerings, from specialty cocktails made with freshly squeezed fruit and big ass wings (a house favorite) to jalapeño pepper fried wontons and ahi tuna. Intracoastal Waterway A 3,000 nautical mile inland waterway, the Intracoastal starts in Boston, runs parallel to the Atlantic coast and heads southward into Key West. In Northeast Florida, known locally as "The Ditch," it stretches for approximately 80 nautical miles, beginning at the St. Marys River to the north, then connecting with the Amelia River, St. Johns River, Tolomato River and Matanzas River. A haven for incredibly diverse flora and fauna, this route consists of protected salt marshes, pine islands, swamp and hammock communities and several nature preserves. While Dockside Seafood, Marker 32, Palm Valley Fish Camp, Valley Smoke and Barbara Jean’s can be found along the length of the Intracoastal between Jacksonville Beach and Ponte Vedra Beach, Palm Valley Outdoors Bar & Grill is slightly off the beaten path. Along with the menu's broad selection of coastal classics, their lobster ravioli is not to be missed. Waterways to the South Inaccurately named, Doctors Lake is actually an inlet that feeds off the St. Johns River. Along its banks are numerous recreational parks, marinas, residential piers and Whitey's Fish Camp. The restaurant, originally a tackle shop serving beer and sandwiches, has become an enduring favorite. Its ties to Lynyrd Skynyrd and the local music scene are celebrated, explaining the many guitars and rock memorabilia on its walls. Come for the gator tail and stuffed flounder, stay for a few drinks and enjoy live music on Saturdays. Julington Creek Fish Camp resides at the mouth of Julington Creek, just off the St. Johns River. It is one of several Fish Camps operated by Southern Table Hospitality, offering plenty of seafood and traditional Southern favorites. The broiled scallops (topped with bacon, sundried tomato and spinach cream) and Fish Camp shrimp & grits are both popular menu items. Another wetland feeding into the St. Johns River is Sixmile Creek, known for its quiet surroundings and rich ecosystem. Although somewhat off the beaten path, Outback Crab Shack is a well known and highly popular waterfront destination. There’s plenty of room outside to enjoy drinks while indulging in deviled bacon oysters and their famous Outback boil. For those who prefer to arrive by boat, there's a quarter-mile-long pier that ensures a place to tie up. Heading south from the Intracoastal, flowing into the Tolomato River, the landscape is rich with salt marshes, mangrove wetlands and unique maritime hammocks. When it comes to waterside dining, look no further than Beaches at Vilano. Located alongside the Vilano Fishing Pier, visitors have an unobstructed view of St. Augustine while enjoying grouper tacos (a local favorite) or island jambalaya. There are other popular riverfront dining destinations upstream, including Cap's and Aunt Kates, albeit without the view of the city, where you can enjoy the quiet serenity and sunsets along the water’s edge. While you're in St. Augustine, head over to the Conch House Restaurant along Salt Run. Popular for its views of the St. Augustine Lighthouse, the menu has its own appeal, including lots of creative cocktails (ask about their Goombay Smash), the ever-popular Salt Run catch and many other specialties. Waterways to the North The Amelia River runs from the Florida-Georgia border, alongside Amelia Island and Fernandina Beach, a community renowned for its rich history. The Salty Pelican, adjacent to the active rail line that feeds nearby shrimping and wood processing operations, provides a glimpse into all of the activities the river supports. Ask for a ringside table on the second floor, stock up on handcrafted cocktails, order some broiled Pelican original oysters and enjoy the show. Kingsley Creek is a neighboring, somewhat smaller waterway that feeds into the Amelia River. Located on the southern edge of Fernandina Beach, it is considerably quieter than the center of town and home to Shucker's Oyster Bar & Grill. Serving an abundance of fresh oysters and seafood favorites, their bang bang shrimp and seared tuna nachos are proven crowd pleasers. On the other side of the road, the Down Under Restaurant offers similar fare from a different view. Whether it's on the Amelia River in Fernandina Beach, somewhere along the 310-mile stretch of the St. Johns River and its tributaries or a destination along the Intracoastal Waterway, one can find an assortment of charming restaurants and fish camps. Plus, there’s nothing like gathering with friends to shuck oysters, peel shrimp and enjoy a few cold drinks, from a riverfront patio on a clear sunny day.

Perfect for potlucks and large gatherings, you can customize this easy dip by using different varieties of local smoked fish, like sheepshead or trout. Photo by Amanda Rosenblatt. Makes 1-1/2 quarts Ingredients 2 pounds smoked fish, skin and bones removed 1 roasted red pepper, diced 2 stalks celery, finely diced ½ bunch parsley, chopped 8 ounces cream cheese ¾ cup mayonnaise 3 lemons, juice and zest 1 tablespoon Texas Pete hot sauce 2 teaspoons paprika Salt and pepper, to taste Instructions Add smoked fish, roasted red pepper, celery and parsley to a large bowl and lightly mix together. In a food processor, combine cream cheese, mayonnaise, lemon juice and zest, Texas Pete hot sauce and paprika. Process until smooth, scraping sides of bowl as needed. Add sauce to fish mixture and lightly fold all ingredients together. Season with salt and pepper, to taste.

Datil peppers bring the heat to this chowder. (Be sure to wear kitchen gloves when dicing the fresh peppers.) Look for clams in juice at local fish markets. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients ½ pound bacon 3 large onions, diced 3 green peppers, diced 4 stalks celery, diced 1 quart chopped clams, juice 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste ½ (12-ounce) jar Minorcan Mike’s Datil Pepper Sauce ½ teaspoon dried thyme 2-3 fresh datil peppers, diced 2 bay leaves Minorcan Mike’s Datil pepper Rub & Seasoning, to taste 5 large potatoes, peeled and cubed Instructions Cook bacon in a frying pan over medium heat, stirring occasionally to prevent sticking, until very crispy. Remove cooked bacon and set aside to use as garnish. Reserve bacon fat. Heat 2-3 tablespoons of reserved bacon fat in a large soup pot or cast-iron Dutch oven. Add onions, green peppers and celery and sauté until soft. Add clams and juice, tomatoes, salt, pepper, datil pepper sauce, thyme, datil peppers and bay leaves. Stir to combine, then bring to a boil. Reduce heat and simmer 1 hour. Season to taste with Minorcan Mike’s seasoning. Add potatoes and cook another 45 minutes. Add some stock, water or datil pepper sauce (to taste) if chowder is too thick. Garnish with crispy bacon pieces.

This one-pot seafood stew is best served outdoors on a paper-lined picnic table, making it easier to eat the meal with your hands. Use your favorite seafood seasoning to customize the flavor of the dish. Photo by Amanda Rosenblatt. Serves 4 Ingredients 1 pound fresh shrimp, shells on 1 large onion, cut in half 5 cloves garlic Juice of 3 limes, divided 2 bay leaves 1 (12-ounce) can IPA or other citrus-flavored beer, divided 3 medium new potatoes, red or yellow, cut in quarters 4 ears corn, shucked 12 fresh clams 1 pound blue crabs Seafood seasoning, to taste Fresh ground black pepper and salt, to taste 8 tablespoons butter Crushed red pepper flakes, to taste 1 bunch fresh parsley, chopped Fresh lemon or lime wedges Instructions Rinse all seafood. Peel shrimp and save shells. In a large stock pot, add shrimp shells, ½ onion, 2 cloves crushed garlic, juice of 1 lime, bay leaves and ½ can IPA. Simmer for 30-40 minutes. Remove shells, onion, garlic and bay leaves from pot. Add potatoes, corn, ½ onion, 2 cloves garlic, the remaining IPA beer and seafood seasoning. Boil for 20-30 minutes. Add shrimp, crabs and clams and cook for 10-12 minutes. To make dipping sauce : Melt butter with 1 clove minced garlic, crushed red pepper flakes, parsley and remaining lime juice in a medium saucepan. Serve with lemon or lime wedges and dipping sauce on the side.