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.
STOVETOP CLAMBAKE
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
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.
MARTHA STEWART STOVE-TOP CLAMBAKE
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. Use the broth on the side to dip your seafood and nice thick chunks of french bread.
Provided by mommymakeit4u
Categories One Dish Meal
Time 40m
Yield 1 clambake, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, garlic, pale ale, and water in a 16-quart stockpot. 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 and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
- Serve liquid in individual ramekins.
EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and 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 for serving; discard any unopened clams. Strain broth through a sieve 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.
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.
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- 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, 4-8 minutes.
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