Backyard Clambake Recipes
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
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.
BACKYARD CLAMBAKE RECIPE
Provided by GusAndUs
Number Of Ingredients 11
Steps:
- Preheat a grill to high. In an 18-inch roasting pan, add the potatoes, sausage and 4 cups water. Place on the grill, close the grill lid and bring to a boil. Add the clams; scatter the lemon rounds, garlic and thyme on top. Cover with foil or the roaster lid, then close the grill lid and cook for 15 minutes. Stir well, add the shrimp and corn, cover, close the grill lid and cook until the clams open, 10 to 15 minutes. Transfer the shellfish, sausage and vegetables to bowls or platters and serve with the lemon wedges, melted butter and Old Bay Seasoning. Ladle the clam broth into large bowls and serve with the crusty bread.
STOVETOP CLAMBAKE
My "perfect day" would be on the beach in the summertime, in Montauk, on Martha's Vineyard, or on Lake Michigan, where I would sleep in, then mosey over to the shore and spend the day with the sand between my toes, swimming, kayaking, walking, and, of course, lounging. Dinner would be a clambake eaten on a picnic table-a festive, messy affair with friends and family all digging in together. This stovetop clambake brings my "perfect day" dinner to the table easily, anytime. All you do is layer clams and shrimp into a pot with fresh corn, baby potatoes, and celery, and after less than 20 minutes of cooking, pile it onto a platter, sprinkle with seasoning, and put it in the center of the table for everyone to share-no utensils necessary. It's a pot full of good, healthy fun that can make a regular weeknight feel like a mini-vacation. Serve it with a big plate of ripe tomatoes wedges drizzled with extra-virgin olive oil and sprinkled with sea salt.
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Bring about 1 1/2 inches of water to a boil in a large (8-quart) tall, narrow pot with a lid.
- Halve the potatoes (or quarter if large), then add them to the boiling water, cover, and cook until almost tender, about 10 minutes.
- Meanwhile, shuck the corn, then cut it crosswise into quarters; cut the celery crosswise on a diagonal into 2-inch-long pieces; and scrub the clams.
- In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Cover and cook until the clams have opened and the shrimp is pink and just cooked through, 5 to 8 minutes more.
- Use tongs and a large slotted spoon to transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning. Serve with butter for the corn and potatoes if desired.
BACKYARD CLAMBAKE RECIPE
Provided by franny-2
Number Of Ingredients 20
Steps:
- 1. Toss potatoes and chorizo with olive oil and place in a large foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn. 2. Combine butter, wine, lemon juice, salt, peppercorns, coriander seeds, bay leaf and herbes de Provence and pour over seafood mixture. Cover tightly with foil, then cover with lid, if possible. 3. Preheat grill to medium-high, or preheat oven to 450°F (230°C). 4. Place roasting pan on grill or in oven, close lid and cook for 25 minutes or until potatoes are tender, seafood is opened and corn is cooked. If using barbecue, check after 15 minutes as it will cook more quickly. Drain off cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with parsley before serving.
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