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.
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.
STOVE-TOP CLAMBAKE
Provided by Chuck Hughes
Categories main-dish
Time 50m
Yield 2 hefty servings
Number Of Ingredients 24
Steps:
- Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
- Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
- Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
- To make the garlic-chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate.
- To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
- To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot. Place the remainder back in the refrigerator for later use.
MARTHA STEWART MEATLOAF RECIPE
I saw this on Martha Stewart's television show in the early 90s when I was home sick from school one day. I have kept it since and need a place to store it...
Provided by Meggiebeth
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
- Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
- Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
- Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
- In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
- Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.
Nutrition Facts : Calories 737.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 182.8, Sodium 2319.7, Carbohydrate 52.3, Fiber 4.9, Sugar 24, Protein 42.6
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.
STOVETOP CLAMBAKE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Get a charcoal grill going. Lay down a bed of seaweed in a large metal pot or wash tub. Add a layer of potatoes, then corn, then lobsters and finally clams. Pour the salt water and beer over everything. Cover pot with a lid and place it directly down onto hot coals. Cook for about 15-20 minutes. Discard any clams that do not open. Split lobsters in half.
More about "marthastewartstovetopclambake recipes"
MARTHA STEWART'S STOVE-TOP CLAMBAKE RECIPE - TODAY
From today.com
4.4/5 (13)Author Martha StewartCuisine AmericanCategory Entrées
- 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.
- 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.
10 BEST MARTHA STEWART CORNED BEEF AND CABBAGE RECIPES - YUMMLY
From yummly.com
STOVETOP CLAMBAKE RECIPE - CHATELAINE.COM
From chatelaine.com
28 BEST MARTHA STEWART RECIPES - MARTHA STEWART DINNER …
From parade.com
A CLAMBAKE COOK OUT WITH THE MARTHA STEWART COLLECTION
From facebook.com
MARTHA STEWART WINE CO. - PREMIUM WINE HAND-SELECTED BY …
From marthastewartwine.com
STOVETOP CLAMBAKE RECIPE | MYRECIPES
From myrecipes.com
STOVE-TOP CLAMBAKE - MARTHA STEWART WINE CO.
From blog.marthastewartwine.com
MARTHA STEWART SHARES A STOVETOP MAC N' CHEESE RECIPE THAT'S …
From yahoo.com
MARTHA STEWART'S EASY STOVE-TOP CLAMBAKE RECIPE - TODAY
From today.com
SHOP MARTHA STEWART - LIFESTYLE AND HOME COLLECTION
From martha.com
MARTHA STEWART SHARES 3 OF HER VERY BEST CAKE RECIPES
From today.com
10 BEST MARTHA STEWART CAKES RECIPES | YUMMLY
From yummly.com
MARTHA STEWART KITCHEN - SO GOOD, IT'S LIKE MADE FROM SCRATCH
From marthastewartkitchen.com
"MARTHA STEWART'S CAKE PERFECTION: 100+ RECIPES FOR THE SWEET …
From themarthablog.com
CLAM BAKE NEW ENGLAND STYLE MADE INDOORS ON YOUR STOVE TOP
From blossomandfinn.com
BEST GRAPE CAKE - MARTHA STEWART RECIPE - LATHISKITCHEN
From lathiskitchen.org
I MADE MARTHA STEWART'S MACARONI AND CHEESE IN A SLOW COOKER …
From insider.com
MARTHA AND SNOOP'S RECIPES FOR STOVETOP CLAMBAKE AND LOBSTER …
From vh1.com
RECIPES - STOVETOP CLAMBAKE - HALLMARK CHANNEL
From hallmarkchannel.com
MARTHA STEWART'S FAMOUS FRENCH TOAST RECIPE - TODAY.COM
From today.com
MARTHA BAKES | MARTHA STEWART COOKING SHOWS | PBS FOOD
From pbs.org
10 BEST MARTHA STEWART QUICK RECIPES | YUMMLY
From yummly.com
STOVETOP CLAMBAKE - NEW ENGLAND TODAY
From newengland.com
MARTHA STEWART KITCHEN - ENTRéES
From marthastewartkitchen.com
VIDEO: STOVE-TOP CLAMBAKE RECIPE | MARTHA STEWART
From marthastewart.com
BEST MARTHA STEWART RECIPES OF ALL TIME - DELISH.COM
From delish.com
MARTHA STEWART'S ST. PATRICK'S DAY 13 RECIPE SPECIAL - YOUTUBE
From youtube.com
10 BEST MARTHA STEWART PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
MARTHA STEWART’S BEST FALL RECIPES – SHEKNOWS
From sheknows.com
SHEET PAN CLAM BAKE - DAMN DELICIOUS
From damndelicious.net
STOVETOP CLAMBAKE | WILLIAMS SONOMA
From williams-sonoma.ca
STOVETOP CLAMBAKE - RECIPE - FINECOOKING
From finecooking.com
STOVETOP CLAMBAKE | STEP-BY-STEP INSTRUCTIONS - NEW ... - NEW …
From newengland.com
10 BEST MARTHA STEWART BEEF STEW RECIPES | YUMMLY
From yummly.com
MARTHA STEWART SHARED THE ULTIMATE STOVETOP MAC N’ CHEESE …
From sheknows.com
MARTHA STEWART STOVE-TOP CLAMBAKE - PLAIN.RECIPES
From plain.recipes
MARTHA STEWART KITCHEN - PRODUCTS
From marthastewartkitchen.com
GONNA HAVE A CLAMBAKE — ON YOUR STOVETOP? - TODAY
From today.com
MARTHA STEWART HAS JUST THE CAKE TO BAKE THIS MOTHER'S DAY
From sheknows.com
CLAMBAKE ON THE GRILL | SYMON'S DINNERS COOKING OUT - FOOD …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love