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 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
NORTHWEST CLAMBAKE IN THE OVEN
Make and share this Northwest Clambake in the Oven recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut two 24-inch lengths of aluminum foil and place on a flat surface in a cross-shaped pattern.
- Place the lettuce leaves in the center of the foil and top with the halibut fillet, then place the clams, mussels, and spot prawns on top.
- Place the potatoes, corn, snow peas, and yellow squash around the halibut, then pull up sides of the foil around the vegetables to form a bowl shape.
- Sprinkle the garlic over the seafood and vegetables, place the herb sprigs on top of the seafood, then drizzle clam juice over all.
- Bring the long sides of foil up until they meet in the middle and secure tightly.
- Fold the remaining ends to seal tightly.
- Place the packet on a baking sheet and bake I hour.
- To serve, place the packet on an individual plate and unfold or cut open the foil at the table for an informal presentation.
- Alternately, unfold the foil in the kitchen, transfer contents of the packet to a plate, and discard the foil.
Nutrition Facts : Calories 471, Fat 5.3, SaturatedFat 1.1, Cholesterol 133.2, Sodium 719.3, Carbohydrate 49.7, Fiber 6.1, Sugar 7.6, Protein 55.9
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, SWEET POTATO AND CORN BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
- To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
- Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
- Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.
NORTHWEST CLAM BAKE
Yield 6 packages
Number Of Ingredients 7
Steps:
- Wash clam shells thoroughly. Peel onions; parboil for 15 minutes along with the potatoes. Drain. Remove corn silk and replace husks. Cut 12 pieces of cheesecloth and 12 pieces of heavy-duty aluminum foil, 18x36 inches each. Place 2 pieces of cheesecloth on top of 2 pieces of foil. Place 2 onions, a potato, an ear of corn, 1 dozen clams and 1/2 Dungeness crab on cheesecloth. Tie opposite corners of the cheesecloth together. Pour 1 cup of water over the package. Bring foil up over the food and close all edges with tight double fold. Make 6 packages. Place packages on grill, about 4 inches from hot coals. Cover with hood or aluminum foil. Cook for 45-60 minutes, or until onions and potatoes are cooked. Serve with lemon wedges and butter.
Nutrition Facts : Nutritional Facts Serves
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
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