| Recipe | Source |
|---|---|
| Icefish, Horseradish, Asparagus, Shellfish | Alinea |
| Razor Clam "Takoyaki" | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Razor Clam with Sauce Verte | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Wild Turbot, Shellfish, Water Chestnuts, Hyacinth Vapor | Alinea |