1.0The Maine Maghttps://www.themainemag.comhgibsonhttps://www.themainemag.com/author/hgibson/rich600338<blockquote class="wp-embedded-content" data-secret="OzykMkU9I5"><a href="https://www.themainemag.com/for-the-love-of-shellfish/">For the Love of Shellfish</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.themainemag.com/for-the-love-of-shellfish/embed/#?secret=OzykMkU9I5" width="600" height="338" title="“For the Love of Shellfish” — The Maine Mag" data-secret="OzykMkU9I5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://d3rw5v15h1jwdg.cloudfront.net/wp-content/uploads/2022/07/25215928/Shellfish_JimHenkens_p51.jpg11091238When they’re available, small fingerling potatoes are perfect for this recipe. Otherwise small red or white potatoes work well, cut into smaller pieces as needed for even cooking. To temper the heat of the chiles, you can remove the seeds