Papas North Carolina Clam Bake Food

PAPA'S NORTH CAROLINA CLAM BAKE

Papa's North Carolina Clam Bake image

My husband was born & raised in North Carolina and even though he has lived in Illinois for over 20 years he still bleeds NC blue! My first visit to NC with him I got to attend my first Clam Bake! I could try to explain but will let the picture of the awesomeness my father in law concocted speak for itself! I was so excited we...

Provided by Cathy Riggs

Categories Seafood

Time 1h35m

Number Of Ingredients 13

Ingredients

1 very lg stock pot(we use a turkey fryer pot)
25-50 cherry stone clams, washed
5 lb chicken, cut up and skinned
3 lb new potatoes, cleaned
2 lb carrots, scrubbed
3 lb shrimp
2 lb smoked sausage, whatever kind you prefer (we used a local brand from the piggly wiggly that reminded me of andouille sausage)
6 ears of sweet corn, husked, cleaned and broken into thirds
1 can(s) clam juice
3 Tbsp salt
1 Tbsp pepper
2 Tbsp crushed red pepper
2 can(s) beer

Steps:

1. Layer in large stock pot the following in this order: clam juice, beer, salt, peppers, clams, chicken potatoes, onion and carrots. Cover tightly and simmer for 45 min to 1 hour.
2. After the 1 hour, add corn, sausage and shrimp, cover and simmer about 5 more minutes.
3. Drain and dump out on table covered with clean cloth or paper. Have plenty of plates, napkins and let the guests serve themselves! Corn bread, hush puppies and some slaw make it a complete meal!!

CALIFORNIA CLAM BAKE

California Clam Bake image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup dry white wine
10 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tablespoon butter
1/2 teaspoon kosher salt
1 pound Peewee potatoes
1 lemon, sliced into 1-inch rounds
2 pounds cockles, New Zealand clams or other small clams
Crusty bread, for serving

Steps:

Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping.

ONE POT CLAM BAKE

One Pot Clam Bake image

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

Ingredients

1 750 milliliters bottle dry white wine
2 1/2 pounds small new potatoes, about 1 inch in diameter
8 live lobsters, about 1 1/4 pounds each
8 large eggs
8 ears of corn, husked, halved
4 celery stalks, cut diagonally into 1/2 inch pieces
1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
2 lemons, quartered, sliced
1 orange, quartered, sliced
1 head of garlic, cloves separated
1 large bunch thyme
4 pounds littleneck, Manila, or steamer clams, scrubbed
2 pounds mussels, scrubbed, debearded
Chile-Thyme Spice Mix
1 cup (2 sticks) salted butter, melted
Special Equipment
You'll need a 30-quart 3-piece steaming pot

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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