ONE-POT CLAMBAKE | ALLRECIPES
My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.
Provided by SandyG
Categories Main Dishes Seafood Main Dishes Clams
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
- Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
- Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
- Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.
Nutrition Facts : Calories 847.3 calories, CarbohydrateContent 44.4 g, CholesterolContent 286.8 mg, FatContent 25.4 g, FiberContent 4.8 g, ProteinContent 90 g, SaturatedFatContent 8.7 g, SodiumContent 2389.1 mg, SugarContent 3.5 g
CLAMBAKE | BETTER HOMES & GARDENS
Seafood boil, clambake, low country boil, whatever you call it, this recipe is sure to dazzle! A simple rendition of a neighborhood favorite that can be cooked on the grill, and served anytime. With lobster tails, clams, mussels, and smoked chorizo grilled with potatoes and fresh corn, this is the perfect summer meal for a fun family night or easily scalable for a neighborhood party.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 25 minutes
Prep Time 1 hours 5 minutes
Number Of Ingredients 8
Steps:
- Thaw lobster tails, if frozen. Set aside. Scrub live clams and mussels under cold running water. Using your fingers, pull out the beards from the mussels that are visible between the shells. In a large pot combine 4 quarts cold water and 1/3 cup of the coarse salt. Add clams and mussels; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more.
- Place clams and mussels in the bottom of a 13x9x3-inch disposable foil pan. Top with chorizo (if desired), potatoes, and corn. Place lobster tails on top. Cover pan with foil; seal tightly.
- For a charcoal grill, place foil pan on the rack of an uncovered grill directly over medium coals. Grill for 20 to 30 minutes or until potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil pan on the grill rack over heat. Cover and grill as directed.)
- Transfer clam mixture to a serving platter, reserving cooking liquid. Discard any unopened clams and mussels. Serve seafood and vegetables with butter and cooking liquid.
Nutrition Facts : Calories 564 calories, CarbohydrateContent 44 g, CholesterolContent 166 mg, FatContent 34 g, ProteinContent 25 g, SaturatedFatContent 17 g, SodiumContent 647 mg, SugarContent 7 g
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From foodfanatic.com
Reviews 4.0
Total Time 55 minutes
Cuisine Sunday Suppers
Calories 660 calories per serving
- Heat oil and melt butter in a 16-20 quart pot over medium heat. Add onions and cook, stirring until softened, 5 minutes. Layer parsley and lemon slices on top of onions. Top first with potatoes, season with salt and pepper, then layer sausage slices, clams, mussels and shrimp. Pour over wine and water. Cover the pot and cook for 10 minutes until steam begins to escape. Add the corn and place lobster on top. Cover pot and cook another 15 minutes. Ensure the potatoes are soft, clams and mussels have opened and the lobster has turned bright red. Remove all seafood, sausage and potatoes. Pour broth through a strainer. Taste broth and season with salt and pepper as needed. Serve with lemon wedges, broth and butter.
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