Beach Blanket Clambake Recipes

STOVETOP CLAMBAKE

Stovetop Clambake image

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

Ingredients

1 pound baby new potatoes (about 12)
3 ears fresh corn
4 stalks celery
1 pound large littleneck clams (about 16), scrubbed and soaked
1 pound extra-large shrimp (about 16 per pound), shell on
1 large lemon
2 teaspoons Old Bay seasoning or Creole seasoning
Unsalted butter, for serving, optional

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.

CLAMBAKE

Clambake image

Beach clambakes are a blast. They make me think of Annette Funicello, who I still find very attractive. Anyway ... Lobsters, clams, and corn all steamed in seaweed: For me, it's the perfect summer party. Even if you can't get to the beach, you can still pull off a great clambake in your own backyard. Be sure to ask your fish guy for some seaweed. Lobsters come in crates packed with this stuff, so he should be able to give you some. Parboil the lobsters to kill them first before putting them on the grill. Alternatively, you can just split the bodies down the middle to kill them and skip the boiling step.

Yield serves 4 to 8

Number Of Ingredients 9

Ingredients

4 lobsters
5 pounds seaweed
12 new potatoes
4 ears corn
2 kielbasa sausages, halved lengthwise
2 dozen littleneck clams
2 dozen oysters
Lemon wedges, for garnish
Melted butter, for dipping

Steps:

Preheat your grill until it's fairly hot. Meanwhile, bring a large pot of salted water to a boil. Parboil the lobsters for just 3 minutes and then remove. To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack. The potatoes and corn go down first since they will take the longest to cook. Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed. Put the lobsters on top, along with the kielbasa; cover with more seaweed. Spread the clams on top and cover with another layer of seaweed. Finally, set the oysters on the top, and blanket them with a thick layer of seaweed. As the seafood cooks, the juices will drip down and flavor the corn and potatoes. Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food. Cover the grill. Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours. Keep a bucket of water handy and check the burlap periodically to make sure it stays wet. Serve with lemon wedges and melted butter.

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