ONE-POT CLAMBAKE
My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.
Provided by SandyG
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
- Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
- Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
- Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.
Nutrition Facts : Calories 847.3 calories, Carbohydrate 44.4 g, Cholesterol 286.8 mg, Fat 25.4 g, Fiber 4.8 g, Protein 90 g, SaturatedFat 8.7 g, Sodium 2389.1 mg, Sugar 3.5 g
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
ONE-POT CLAM BAKE
This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 12
Steps:
- In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
- With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
Nutrition Facts : Calories 463 g, Fat 11 g, Fiber 6 g, Protein 34 g, SaturatedFat 5 g
EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
- With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
ONE POT CLAM BAKE
Provided by Bon Appétit Test Kitchen
Categories Potato Steam Dinner Seafood Clam Lobster Mussel White Wine Summer Birthday Family Reunion Healthy Engagement Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
- Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
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- Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
- Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
CLAMBAKE - BETTER HOMES & GARDENS
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- Thaw lobster tails, if frozen. Set aside. Scrub live clams and mussels under cold running water. Using your fingers, pull out the beards from the mussels that are visible between the shells. In a large pot combine 4 quarts cold water and 1/3 cup of the coarse salt. Add clams and mussels; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more.
- Place clams and mussels in the bottom of a 13x9x3-inch disposable foil pan. Top with chorizo (if desired), potatoes, and corn. Place lobster tails on top. Cover pan with foil; seal tightly.
- For a charcoal grill, place foil pan on the rack of an uncovered grill directly over medium coals. Grill for 20 to 30 minutes or until potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil pan on the grill rack over heat. Cover and grill as directed.)
- Transfer clam mixture to a serving platter, reserving cooking liquid. Discard any unopened clams and mussels. Serve seafood and vegetables with butter and cooking liquid.
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- CLAMS - Submerge clams in a bowl of water & salt for 20 minutes to let them open and release the sand in their shells. (During this process clean the rest of the seafood and add everything else to the pot.) After the time is up remove the clams from the water. Scrub the shells of any sand or grit. Tossing any that have broken shells or do not close when you tap their shells lightly against the sink. If not using right away, add them to an empty bowl with a wet paper towel on top of the clams. Place in the fridge for up to an hour.
EASY SUMMER KITCHEN CLAMBAKE - GIVE IT SOME THYME
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- Preheat oven to 450°F with racks in upper and lower thirds. Toss potatoes with oil and ½ teaspoon salt on a large rimmed baking sheet; spread in an even layer. Tear sausage into chunks and place around potatoes. Roast on bottom rack until sausage is cooked through and potatoes are just tender, 20 to 25 minutes. Remove from oven.
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- Return baking sheet with mussels and potatoes to bottom rack of oven; place clams on top rack. Roast until all mussels and clams have opened and shrimp are pink, 12 to 15 minutes. (Discard any mussels or clams that remain shut.)
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- Heat grill to high. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper.
- Add just enough water to cover potatoes. Add the corn, shrimp, and clams in layers. Cover the pot.
- Cook on grill until clams open, shrimp are opaque, and potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)
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