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.
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.
STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES
Steps:
- Make clams:
- Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
- Make lobster:
- Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
- Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
- Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.
INDOOR CLAMBAKE
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.
More about "lobster clam bake steam pot recipes"
A TRADITIONAL MAINE LOBSTER BAKE IN A POT
Web Aug 23, 2019 Reduce to a steady simmer, set a timer and let the potatoes cook for 5 minutes. Once the potatoes have cooked for 5 …
From thekittchen.com
4/5 (1)Category DinnerCuisine AmericanTotal Time 1 hr 50 mins
From thekittchen.com
4/5 (1)Category DinnerCuisine AmericanTotal Time 1 hr 50 mins
- As I mentioned above, in order to make this meal, you need to be on the coast. Your first mission is to collect salt water and seaweed. You want fresh wet seaweed, not seaweed that has washed up on the shore and dried out.
- Inspect the clams to make sure that none of them have cracked or damaged shells. If they have open shells, tap them to see if the shell closes. If the shell doesn't close, the clam is likely dead. Discard any dead clams and any clams with cracked or damaged shells.
- Place the clams in a pot and cover them with half of the sea water. Let them sit for one hour. This process will help to remove sand and grit from the clams. You must use sea water or heavy salted tap water, otherwise the clams will die. After an hour drain and quickly rinse the clams.
HOW TO DO A NEW ENGLAND CLAMBAKE AT …
Web Jul 22, 2018 Brown the sausages: In a large soup pot, stockpot, or lobster pot, heat the oil over medium heat. Prick the sausages in …
From simplyrecipes.com
Category Dinner, 1-pot, Quick And EasyCalories 1241 per serving
From simplyrecipes.com
Category Dinner, 1-pot, Quick And EasyCalories 1241 per serving
BAREFOOT CONTESSA | KITCHEN CLAMBAKE
Web 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. …
From barefootcontessa.com
From barefootcontessa.com
NEW ENGLAND ONE-POT CLAMBAKE RECIPE
Web Jun 22, 2017 Directions. Place lobsters in freezer. Add 2 inches water, bottle of wine and salt to pot. Use steaming rack if available. Bring to rolling boil over medium-high heat or fire. Add potatoes, …
From winemag.com
From winemag.com
HOW TO COOK THE PERFECT CLAMBAKE
Web Boil Only Instructions. Set your stove top or burners to high heat and bring the water to a rolling boil. Add the boils to the water and cook for 30 minutes at a constant steady rolling boil. Carefully remove the …
From neoclambakes.com
From neoclambakes.com
ONE-POT CLAMBAKE RECIPE | BON APPéTIT
Web Jul 12, 2011 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 …
From bonappetit.com
3.7/5 (121)Servings 8
From bonappetit.com
3.7/5 (121)Servings 8
- 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.
MAINE LOBSTER BAKE RECIPE | MYRECIPES
Web Let stand 30 minutes; drain and rinse. (This helps clean the clams of any grit.) Advertisement. Step 2. Add water to a large stockpot to a depth of 2 inches; bring to a …
From myrecipes.com
From myrecipes.com
CLASSIC NEW ENGLAND CLAMBAKE - GROW A GOOD LIFE
Web Get the lobster pot setup on the burner. Add about 5 inches of water and bring the pot to a boil over high heat. White the water is heating, add the onions, garlic, bay leaf, sea salt …
From growagoodlife.com
From growagoodlife.com
CLAM & LOBSTER BAKE RECIPE | WEGMANS
Web Layer clams, lobsters, corn, and mussels in steamer insert; add to base. Cover; steam about 20 min, until lobster reaches 145 degrees (check by inserting thermometer …
From shop.wegmans.com
From shop.wegmans.com
LOBSTER - BEST BAKED STUFFED LOBSTER IN NEW ENGLAND RECIPES
Web Feb 17, 2023 Ingredients: 8 tablespoons unsalted butter; 3 tablespoons butter, melted (for brushing) 1 medium onion, finely diced; 2 sprigs tarragon, leaves picked and …
From tfrecipes.net
From tfrecipes.net
PERFECTLY STEAMED LOBSTER RECIPE | BON APPéTIT
Web Jun 24, 2014 Preparation. Bring 2" water to a simmer in a large stockpot. Add two 1 1/2-lb. live lobsters (yes, alive) and quickly cover pot—walk away if you need to.
From bonappetit.com
From bonappetit.com
BACKYARD CLAM BAKE - WEYANDS
Web Jul 15, 2020 Ingredients: Any combination of shellfish (crab legs, clams, mussels, lobster) Chicken and/or sausage (optional) Choice of seasonings Potatoes Corn Onions …
From weyandfish.com
From weyandfish.com
HOW TO MAKE THE PERFECT CLAM BAKE IN 10-15 MINUTES
Web Feb 21, 2023 To make each bake, add 1 pint of fresh water (if cooking over a propane heater, add 1.5 pints). If you’re using a propane burner and stand, keep a few things in …
From anchorandhopesf.com
From anchorandhopesf.com
HOW TO HOST A ONE-POT NEW ENGLAND LOBSTER BAKE.
Web Sep 16, 2021 Add your clam and mussel pouches to the top of the pot and boil for a remaining 5 minutes, until the shells open. Remove the steamer basket from the lobster …
From domestikatedlife.com
From domestikatedlife.com
EASY SUMMER KITCHEN CLAMBAKE - GIVE IT SOME THYME
Web Jun 14, 2019 Heat olive oil in a large lobster pot or stock pot over medium-high heat. Add onions and leeks. Season with salt and pepper. Cook until they begin to soften and …
From giveitsomethyme.com
From giveitsomethyme.com
MAINE LOBSTER BAKE WITH OLD BAY COMPOUND BUTTER - FOOD52
Web Jul 6, 2016 Layer lobster, corn, potatoes, sausages, clams, and eggs (in that order) in the pot. Pour in beer or wine (whichever using). Cover with remaining corn husks or …
From food52.com
From food52.com
NEW ENGLAND CLAMBAKE | LEITE'S CULINARIA
Web Aug 29, 2019 Directions. In a ginormous pot, bring the water, wine, Old Bay, salt, and garlic to a boil. Toss the onion and potatoes in the pot, cover, and cook over medium …
From leitesculinaria.com
From leitesculinaria.com
You'll also love