Rinse clams and mussels under cold water, discarding any with cracked shells or that do not close when tapped. Scrub shells and remove beards from mussels.

Cook clams and mussels

In a large saucepan, melt 1 tablespoon butter over medium heat. Add minced shallot and garlic; sauté 1 minute. Add 1 tablespoon white wine and 1/2 cup fish stock or clam juice. Bring to a simmer, add clams and mussels, cover and steam until shells open, about 5–7 minutes. Remove opened shellfish with tongs and reserve cooking liquid through a fine sieve; discard any unopened shells.

Quick-sear prawns, scallops, and salmon

Pat prawns, scallops, and salmon dry and season lightly with kosher salt and black pepper. In a heavy skillet, heat remaining 1 tablespoon butter + 1 tablespoon olive oil over medium-high. Sear prawns 1–2 minutes per side until opaque; remove. Sear scallops 1–2 minutes per side until golden and opaque; remove. Quick-sear salmon cubes 30–45 seconds per side just to warm and color without overcooking; remove. Keep warm.

Cook shrimp if raw

If using raw small shrimp instead of pre-cooked, blanch in boiling salted water for 1–2 minutes until pink, then transfer to an ice bath to stop cooking.

Make creamy sea water broth

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the reserved clam/mussel cooking liquid (about 1/2 cup) plus remaining fish stock (to total 2 cups). Add heavy cream and bring to a gentle simmer—do not boil. Whisk in lemon zest, sea salt and 1/2 teaspoon black pepper. Reduce heat to low.

To add depth and a briny finish, stir in 1–2 tablespoons of reduced clam/mussel liquor if available, and 1 tablespoon chopped dill and chives. Keep warm until assembly.

Louie dressing

In a bowl combine mayonnaise, ketchup, prepared horseradish, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, smoked paprika, kosher salt and freshly ground black pepper. Whisk until smooth and taste-adjust for acidity or heat. If too thick, thin with 1–2 teaspoons of water or a splash of fish stock.

Stir in 1 teaspoon chopped dill and chives into the dressing and refrigerate until serving.

Prepare vegetables & eggs

Hard-boil eggs: place eggs in a small saucepan, cover with cold water, bring to a boil, then remove from heat and cover; let sit 9 minutes. Transfer to an ice bath, peel and quarter.

Slice avocado just before assembly to avoid browning. Dice tomato and cucumber and keep chilled.

Toss mixed greens lightly with 1 tablespoon olive oil and a pinch of sea salt.

Assemble the Louie

Divide chilled mixed greens among 4 shallow bowls (about 1 cup greens per serving). Arrange diced cucumber and tomato in one wedge, sliced avocado in another, quartered egg in another.

Artfully mound Dungeness crab meat (about 1/4 cup per serving) and scattered pieces of salmon, prawns, shrimp and seared scallop around the salad. Nestle steamed clams and mussels in shells on top for presentation.

Drizzle louie dressing over the salad (about 2–3 tablespoons per serving) or serve on the side. Warm 1/2 cup creamy sea water broth per bowl and ladle gently around (not over) the salad if you want a soupy Louie; otherwise serve broth in a small pitcher.

Finish with a squeeze of lemon, a drizzle of olive oil, extra chopped chives and microgreens. Season to taste with flaky sea salt and freshly ground black pepper.