| The "Spruce Goose," e.g. | 34 |
| Seabee, for one | 15 |
| Pontooned transport | 19 |
| Off-land lander | 15 |
| Marine flier? | 13 |
| Lake dweller's aircraft | 27 |
| It has floats and flies | 23 |
| It can land on a bay | 20 |
| Howard Hughes' Spruce Goose is one | 38 |
| Flying boat, e.g. | 17 |
| Alaskan transport | 17 |
| "The Spruce Goose," for one | 37 |
| Island hoppers | 14 |
| Transportation between some Alaskan cities | 42 |
| New York City, e.g. | 19 |
| New Orleans or New York, to ships | 33 |
| Where a ship docks | 18 |
| Wharf locale | 12 |
| Venice or Singapore | 19 |
| Valparaiso, e.g. | 16 |
| Shipping harbor | 15 |
| Shipping center | 15 |
| Rotterdam, for one | 18 |
| New York, e.g. | 14 |
| New York or New Orleans | 23 |
| New York City or Los Angeles | 28 |
| New Bedford is one | 18 |
| Mobile or Galveston | 19 |
| Mariner's mooring | 21 |
| Longshoreman's venue | 24 |
| Galway or Calais | 16 |
| Freighter's destination | 27 |
| Fleet Week locale | 17 |
| Coastal city, often | 19 |
| City with ships at docks | 24 |
| City on the water | 17 |
| Bangor or Tacoma | 16 |
| Baltimore or New Orleans, e.g. | 30 |
| Anchorage, or other anchorage | 29 |
| Amsterdam or Algiers | 20 |
| Algeciras, e.g. | 15 |
| Accra or Lagos | 14 |
| Shipyard locations | 18 |
| Tampico and Vigo | 16 |
| Places to unload | 16 |
| Long Beach and Texas City, e.g. | 31 |
| Agadir and Algeciras | 20 |
| Naval capabilities | 18 |
| Spain, circa 1580 | 17 |
| Naval strength | 14 |
| Mahan's subject | 19 |
| Admiral Mahan's concern | 27 |
| 16th-century Spain, for one | 27 |
| Nautical nations | 16 |
| England and Spain, historically | 31 |
| Tsunami cause, perhaps | 22 |
| Tsunami cause | 13 |
| Sub shaker | 10 |
| Source of some big waves | 24 |
| Source of big waves | 19 |
| One might shake the bed | 23 |
| Deep shaking | 12 |
| Salt shakers | 12 |
| Barely burn | 11 |
| Brown quickly | 13 |
| Seal in the juices | 18 |
| Char, as a steak | 16 |
| Cook quickly | 12 |
| Brand, in a way | 15 |
| Affix a brand to | 16 |
| Brown quickly at a high temperature | 35 |
| Brown or scorch | 15 |
| Purposely burn | 14 |
| Mark with a branding iron | 25 |
| Gunlock catch | 13 |
| Catch on a gunlock | 18 |
| Burn quickly | 12 |
| Use a branding iron | 19 |
| Seal the juices in, as a steak | 30 |
| Prepare, as tuna in a pan | 25 |
| Burn lightly | 12 |
| Use a brand | 11 |
| Slightly burn | 13 |
| Seal in, as a steak's juices | 32 |
| Seal in juices | 14 |
| Cook's instruction | 22 |
| Burn on the surface | 19 |
| Brown meat | 10 |
| Briefly treat with high heat | 28 |
| Treat with heat | 15 |
| Scorch or parch | 15 |
| Quickly seal in the juices | 26 |
| Prepare, as tuna steaks | 23 |
| Prepare, as tuna | 16 |
| Prepare tuna | 12 |
| Lock in the juices, in a way | 28 |
| Lightly blacken | 15 |
| Char the surface of | 19 |
| Char on the outside | 19 |
| Char on the grill | 17 |