STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES
Steps:
- Make clams:
- Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
- Make lobster:
- Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
- Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
- Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.
STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large, deep skillet over medium heat and add the olive oil.
- Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
- Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
CLAM - LOBSTER BAKE
Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit
Provided by Esmie
Categories Lobster
Time 7h55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare your favorite clam chowder as an appetizer.
- Serve clambake with plenty of melted butter, lemons, and watermelon.
- " Detailed directions below.
- Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
- Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
- Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
- Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
- Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
- Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
- On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
- Cover food with remaining wet cheesecloth, then greens.
- Cover pit with heavy duty aluminum foil.
- Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
- Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
- Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
- Serve with melted butter and lemon.
Nutrition Facts : Calories 990.1, Fat 30.8, SaturatedFat 8.4, Cholesterol 357.7, Sodium 704.2, Carbohydrate 71.1, Fiber 7.3, Sugar 9.6, Protein 107.2
STEAMED CLAMS WITH SHERRY, GARLIC & HERBS
Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add garlic, shallot and herbs and saute 2 minutes.
- Add clams, dry Sherry and bottled clam juice.
- Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
- Add butter to saucepan and stir until melted.
- Using tongs, divide clams among 4 soup bowls.
- Ladle broth over the clams and sprinkle with green onions.
- Serve with bread.
STEAMED CLAMS AND CORN
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pot. Cook sliced shallot and sliced jalapeno until softened, about 2 minutes. Stir in dry white wine. Bring to a simmer. Add clams and corn. Cook, covered, until clams open, 5 to 7 minutes; discard any unopened clams. Divide mixture between 2 bowls. Garnish with fresh cilantro.
LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES
Categories Beer Potato Shellfish Vegetable Dinner Sausage Seafood Lobster Mussel Corn Fall Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
- Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
- Melt butter in saucepan and divide among 6 ramekins.
- Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.
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