Clambake In A Pot Recipes

CLAM BAKE

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.

ONE-POT CLAM BAKE

Steps:

• In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
• With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

CLAMBAKE

Steps:

• Prepare pit for clambake. Peel husks off corn; remove silk. Put 1 inch of water in a 30- to 40-quart stockpot. Place lobsters in pot, followed by onions, corn, potatoes and clams. Cover pot and place on rack in pit. Let water come to a boil (about 30 minutes). Cook with water boiling for 30 minutes or until potatoes are tender. Remove pot from fire; place food on large platters. Serve with sauces.
• Dill Butter: Mix margarine and dill weed.
• Garlic-Lemon Butter: Mix all ingredients.
• Lemony Cocktail Sauce: Place lemon in food processor; process until finely ground. Stir in remaining ingredients. Refrigerate sauce in glass bowl.

STOVETOP CLAMBAKE

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.

CLAMBAKE IN A POT

Steps:

• Put the meat in the bottom of a very large pot, like a lobster pot.
• Add in the clams and mussels, then the potatoes.
• Top with the lobster and corn; add in ½ cup water.
• Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
• Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
• If not, recover and cook another 10 minutes or so.
• Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
• Serve, if you like, with melted butter.

SOUTHAMPTON CLAMBAKE IN A CAN

Steps:

• Place the butter, white wine, garlic, tarragon and 1/4 cup parsley in the bottom of a 10-quart stockpot with insert and place the steaming insert on top. Add to the pot in the following order: potatoes, corn, reserved corn husks, lobsters, clams, shrimp, mussels, sausages, remaining 1/2 cup parsley and bacon. Cover with the lid and turn the heat on high until the liquid boils, then lower the heat and simmer on low until all the contents are cooked but not overcooked, approximately 25 minutes. Serve in the can or pour out onto a large platter. Serve with the lemons on the side.

KITCHEN CLAMBAKE

Steps:

• Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
• Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

CLAMBAKE PACKETS

Steps:

• Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly., Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.

INDOOR CLAMBAKE

Steps:

• Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
• Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.
• Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.
• Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.
• Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.
• To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.

ONE POT CLAMBAKE

Steps:

• In a very large stock or pasta pot, sauté onions in olive oil until light brown, add garlic and pepper flakes, green pepper and salt, sauté a few minutes longer.
• Add wine and reduce by half, add stock.
• Add potatoes and sausage, cook 10 minutes, until almost cooked through; add corn and herbs.
• Add seafood last, starting with items that take the longest to cook, shrimp should go into the pot last, cover pot tightly with lid after each seafood addition.
• Serve immediately from the pot, to retain the heat, large pasta dishes work best.
• Serve with plenty of hearty crusty bread, for mopping up the "soup".

ONE POT CLAM BAKE

Steps:

• Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
• Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.