HOW TO CLAM BAKE RECIPES

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ONE-POT CLAMBAKE | ALLRECIPES



One-Pot Clambake | Allrecipes image

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

2?½ pounds small (about 2-inch diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
½ teaspoon black peppercorns
1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
4 (1 1/2) pounds lobsters
48 littleneck clams, scrubbed
4 ears fresh corn, husked and halved crosswise

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



Clambake | Better Homes & Gardens image

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

4 6-8 ounces fresh or frozen lobster tails
1 pound littleneck clams
1 pound mussels
1 cup coarse salt
1 pound cooked smoked chorizo sausage, sliced 1/2 inch thick (optional)
1 pound small round red potatoes, cut into 1-inch pieces
4 ears fresh corn, husks and silks removed
½ cup butter, melted

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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