Stovetopclambake Recipes

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.

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.

Steps:

• In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and 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 for serving; discard any unopened clams. Strain broth through a sieve 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.

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.

Steps:

• in a large pot add ale, water, onions, old bay, and salt bring to a boil.
• (i make this outdoors in a turkey fryer).
• add potatoes, chorizo and onions,cover, cook 15 minutes.
• add corn, mussels, lobster, cover, cook 10-15 minutes more until mussels open remove lobsters, split in half.
• serve in large bowls,with melted butter on the side (optional).

Steps:

• Bring about 1 1/2 inches of water to a boil in a large (8-quart) tall, narrow pot with a lid.
• Halve the potatoes (or quarter if large), then add them to the boiling water, cover, and cook until almost tender, about 10 minutes.
• Meanwhile, shuck the corn, then cut it crosswise into quarters; cut the celery crosswise on a diagonal into 2-inch-long pieces; and scrub the clams.
• In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Cover and cook until the clams have opened and the shrimp is pink and just cooked through, 5 to 8 minutes more.
• Use tongs and a large slotted spoon to transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning. Serve with butter for the corn and potatoes if desired.

Steps:

• Combine onions, garlic, pale ale, and water in a 16-quart stockpot. 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 and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
• Serve liquid in individual ramekins.