Papas North Carolina Clam Bake Food
PAPA'S NORTH CAROLINA CLAM BAKE
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
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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