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.
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
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
STOVETOP CLAMBAKE
Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
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.
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
BACKYARD LOBSTER BAKE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.
- Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.
- Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.
- Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.
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