Clam Bake On The Beach Recipes

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STOVETOP CLAMBAKE



Stovetop Clambake image

Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

2 large or 3 medium onions, cut into large wedges
6 garlic cloves
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed, well rinsed, for layering (optional)
1 1/2 pounds small new potatoes (white, red, or a combination)
1 pound hot dried chorizo, cut into 1/2-inch pieces
Coarse salt
3 lobsters (1 1/2 pounds each)
36 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
1 1/2 pounds large shrimp (about 30), shell-on
2 tablespoons unsalted butter (optional)
2 lemons, halved

Steps:

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.

CLAM BAKE



Clam Bake image

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

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

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

CLAM - LOBSTER BAKE



Clam - Lobster Bake image

Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit

Provided by Esmie

Categories     Lobster

Time 7h55m

Yield 8 serving(s)

Number Of Ingredients 6

8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams

Steps:

  • Prepare your favorite clam chowder as an appetizer.
  • Serve clambake with plenty of melted butter, lemons, and watermelon.
  • " Detailed directions below.
  • Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
  • Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
  • Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
  • Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
  • Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
  • Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
  • On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
  • Cover food with remaining wet cheesecloth, then greens.
  • Cover pit with heavy duty aluminum foil.
  • Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
  • Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
  • Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
  • Serve with melted butter and lemon.

Nutrition Facts : Calories 990.1, Fat 30.8, SaturatedFat 8.4, Cholesterol 357.7, Sodium 704.2, Carbohydrate 71.1, Fiber 7.3, Sugar 9.6, Protein 107.2

GRILLED CLAM BAKE



Grilled Clam Bake image

With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.-Lisa Reuter, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

Steps:

  • Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

Nutrition Facts : Calories 574 calories, Fat 33g fat (8g saturated fat), Cholesterol 116mg cholesterol, Sodium 580mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

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