Clambake Recipes With Old Bay

Steps:

• Prepare a grill for medium-high heat.
• Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
• Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
• Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
• Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
• Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.

Steps:

• 1. Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
• 2. When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
• 3. Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through...about 5-10 minutes.
• 4. With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.

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.

Steps:

• Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
• Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.
• Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.
• Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.
• Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.
• To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.