Traditional Clambake Recipes

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KITCHEN CLAMBAKE

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13



Kitchen Clambake image

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.

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

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



Ultimate Clambake image

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

3 pounds waxy potatoes
Salt
6 pounds hard-shell clams, preferably littleneck or cherrystone, well scrubbed
6 pounds mussels, well scrubbed
8 to 12 ears fresh corn
8 to 12 small lobsters
1 cup (2 sticks) butter, for serving
Lemon wedges for serving

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



Stovetop Clambake image

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.

2 large or 3 medium onions, cut into large wedges
6 garlic cloves
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed, well rinsed, for layering (optional)
1 1/2 pounds small new potatoes (white, red, or a combination)
1 pound hot dried chorizo, cut into 1/2-inch pieces
Coarse salt
3 lobsters (1 1/2 pounds each)
36 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
1 1/2 pounds large shrimp (about 30), shell-on
2 tablespoons unsalted butter (optional)
2 lemons, halved

TRADITIONAL CLAMBAKE

I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it.

Provided by kimemeki

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Traditional Clambake image

Steps:

  • Preheat grill to medium-high (350 to 400 F).
  • Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
  • Line large bowl with 2 sheets of aluminum foil.
  • Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
  • Drizzle with butter mixture.
  • Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
  • Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.

Nutrition Facts : Calories 1241.2, Fat 77.7, SaturatedFat 39.3, Cholesterol 288.4, Sodium 2604.7, Carbohydrate 80, Fiber 7.9, Sugar 8.6, Protein 60.9

1 cup butter or 1 cup margarine, melted
1/2 cup fresh lemon juice
2 tablespoons garlic powder
2 teaspoons kosher salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground thyme
12 large shrimp, peeled and deveined
4 red potatoes, quartered
4 ears corn, husked and quartered
2 lbs littleneck clams
1 (14 ounce) package andouille sausages, thinly sliced

BACKYARD CLAMBAKE

You can create a reasonable clambake on the grill, though you have to parboil some of the ingredients. But with the salty smoke rising, you can take a long pull of your beer and imagine the sea breeze is blowing. The asparagus is a little touch I dreamed up one night to offer color and flavor contrast. Arranging it on the very top cooks it perfectly.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield Serves 4

Number Of Ingredients 8



Backyard Clambake image

Steps:

  • Make sure the clams and mussels are all alive. The shells should be tightly closed. If they're open, they should close when you tap them. If any remain open, discard.
  • Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silks, then pull the husks back into place and tie around the corn with a strip of husk.
  • Drop the lobsters in boiling water for about 3 minutes till they're bright red. Remove from water.
  • When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter.

1 pound cherrystone clams
1 pound mussels
Four 1-pound lobsters
4 baking potatoes
4 small onions
4 ears of corn
1 bunch asparagus
Butter

MARTHA STEWART STOVE-TOP CLAMBAKE

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. Use the broth on the side to dip your seafood and nice thick chunks of french bread.

Provided by mommymakeit4u

Categories     One Dish Meal

Time 40m

Yield 1 clambake, 4-5 serving(s)

Number Of Ingredients 14



Martha Stewart Stove-Top Clambake image

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.

3 medium onions, cut into large wedges
6 garlic cloves
1 1/2 cups pale ale or 1 1/2 cups medium-bodied beer
1 cup water
1 1/2 lbs small new potatoes (white, red, or a combination)
1 lb hot chorizo sausage, cut into 1/2-inch pieces
coarse salt
4 -5 lobster tails
36 littleneck clams, scrubbed well
4 ears corn, husked and halved
2 lbs mussels, debearded and scrubbed well
1 1/2 lbs large shrimp, shell-on (about 30)
2 tablespoons unsalted butter (optional)
2 lemons, halved

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