CLAM BAKE
This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.
Provided by DENISEK1
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
- Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
- Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.
Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g
THE ULTIMATE MANHATTAN CLAM CHOWDER
This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.
Provided by DeSouter
Categories Chowders
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
- Chop the clams.
- In a large pot, cook the bacon over medium/high heat until slightly crisp.
- Add the onions and cook, stirring until transparent.
- Add the pepper, carrot and celery and cook for about a minute.
- Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
- Bring to a boil and add potatoes.
- Simmer 30 minutes or until potatoes are tender.
- Remove the bay leaf. Add chopped parsley.
- Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
- You should only warm the shrimp over for best results.
- Season with salt and pepper, if desired.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 3.6, Cholesterol 25.9, Sodium 532.7, Carbohydrate 27.2, Fiber 4.8, Sugar 3, Protein 11.5
ULTIMATE CLAMBAKE
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all of that. And if you follow my "recipe" (which includes phrases I don't often employ, like "find about 30 rocks, each 6 by 4 inches"), you should have a memorable experience. Few meals are more beautiful than a well-executed clambake. And because demanding culinary tasks are in vogue, at least for a certain hard-working segment of the sustainable-food set, it seems like the right moment for a clambake revival.
Provided by Mark Bittman
Categories dinner, project, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Before you leave the house, put the potatoes and a few large pinches of salt in a very large pot and add water to cover; bring to a boil and cook until they are about half done, 10 to 15 minutes. Drain and transfer to a container to take with you to beach.
- Take all the ingredients to the beach, along with a shovel, a tarp, a few garbage bags, a bucket, some cheesecloth, a box of matches, lots of newspaper, firewood and kindling. Find a spot above the high-water mark and dig a 4-by-2-by-2-foot hole. Build a fire in the hole with newspaper, kindling and some wood. (Keep everything else upwind of the fire.) Feed the fire quickly and steadily with more kindling and wood.
- Find about 30 rocks, each 6 by 4 inches or bigger. Start adding the rocks to the fire, a few at a time, slowly over the course of about an hour, while continuing to feed the fire with wood. While the rocks are heating, gather enough seaweed to half-fill 2 or 3 garbage bags.
- When the rocks are white hot (this should take about an hour), stop adding wood but let the fire continue to burn. Meanwhile, make 8 to 12 cheesecloth packages, each containing a few of the clams, mussels and potatoes. Peel back the husks of the corn but don't remove them; remove as much of the silk as you can, then fold the husks back into place.
- Remove any remaining wood from the fire with a shovel; a bed of coals topped by a layer of white-hot rocks should remain. Immediately dump the seaweed over the rocks, creating a layer at least 2 to 3 inches thick; no rocks should remain exposed or you will burn the food (and maybe the tarp). Sprinkle the seaweed with about a gallon of seawater. Put the cheesecloth packages, corn and lobsters in a single layer on top of the seaweed. Cover the food in an additional layer of seaweed and cover the entire pit with a tarp, weighing the edges of the tarp down with rocks.
- Cook undisturbed for 30 to 40 minutes. Put the butter in a heatproof saucepan. When the seafood is ready, peel back the tarp and put the pan of butter on the fire until it melts. Remove the tarp entirely, transfer the food to serving platters and serve everything with the melted butter, lemon wedges and more salt.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 5 grams, Protein 97 grams, SaturatedFat 2 grams, Sodium 2913 milligrams, Sugar 7 grams, TransFat 0 grams
ULTIMATE SEAFOOD BOIL
This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!
Provided by I Heart Recipes
Categories Main Course
Time 2h15m
Number Of Ingredients 24
Steps:
- Make sure that all the seafood, herbs, and etc are nice and clean.
- Slice up 2 large lemons, and one large onion, then toss them into a large pan.
- Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
- Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
- Pour in 16 cups of cool water, and place the pot over high heat.
- Bring the water to a boil, then turn the heat down to medium high.
- Let cook for 45 minutes.
- Reduce the heat to medium.
- Now fish out all the herbs and etc ( or as much as you can).
- Add in the andouille sausage, and corn. Let cook for 15 minutes.
- Next add in the potatoes, and cook for 10 minutes.
- Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
- Now toss in the shrimp, and turn the heat off!
- Let sit for 10 minutes.
- While the seafood boil is sitting, we can make our creole spiced garlic sauce.
- Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
- Once the butter is melted, stir the ingredients, and reduce the heat to low.
- Let cook for 10 minutes.
- You can pour the sauce over the seafood boil, or use to dip!
- Enjoy!
NEW ENGLAND CLAMBAKE
Steps:
- Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
- In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
- When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.
CLAM BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.
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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- Drain juice from clams into a large saucepan or medium stockpot. Add the onions, celery, potatoes and carrots. If needed, add water to cover, and cook over medium heat until tender.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes until bubbly. Stir in half-and-half, and keep stirring until thick and smooth.
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