Stovetop Clambake 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.

SEAFOOD CHOWDER CASSEROLE



Seafood Chowder Casserole image

New England seafood chowder inspired the flavors here, but we've enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood--scallops, clams and mahi-mahi would also work well.

Provided by Jessie Price

Categories     Healthy Fish & Seafood Casserole Recipes

Time 1h45m

Number Of Ingredients 16

1 tablespoon plus 1 teaspoon canola oil, divided
2 cups sliced leeks, rinsed (about 2 small)
1 cup sliced celery
2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
2 cups seafood stock or clam juice (see Tips)
2 teaspoons Old Bay seasoning, divided
½ teaspoon freshly ground pepper
1 cup low-fat milk
¼ cup all-purpose flour
1 tablespoon Dijon mustard
1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
12 ounces diced cod (see Tips) or other firm white fish
8 ounces pasteurized crabmeat, preferably jumbo, drained
2 cups shredded Gruyère cheese, divided
2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
1/2 cup coarse whole-wheat breadcrumbs (see Tips)

Steps:

  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
  • Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyere and half the dill.
  • Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
  • Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 31.5 g, Cholesterol 171.8 mg, Fat 12.6 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1066.8 mg, Sugar 3.6 g

EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK



Easy Stovetop Clambake From Martha's One-Pot Book image

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

1 1/4 cups dry white wine, such as Pinot Grigio
1/4 cup water
6 garlic cloves
2 large shallots, quartered, root ends left intact
1 1/2 pounds small red potatoes, scrubbed
1/2 to 3/4 teaspoon red-pepper flakes (optional)
6 ears corn, shucked and halved
60 littleneck clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh oregano leaves

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.

STOVE-TOP CLAMBAKE



Stove-Top Clambake image

Provided by Chuck Hughes

Categories     main-dish

Time 50m

Yield 2 hefty servings

Number Of Ingredients 24

1/4 cup sea salt
2 pounds seaweed
2 (1 1/2 pound) live lobsters
4 ears of corn
2 fresh pork sausage links
6 small new fingerling potatoes
1 pound clams
3 lemons
Hot sauce, for serving
Lobster crackers, for serving
Compound butters, for serving, see recipes
6 cloves garlic
1 pound lightly salted butter, room temperature
Handful of fresh chives, finely chopped
Juice of 1 lemon
Pinch sea salt
1/2 pound lightly salted butter, room temperature
2 limes, the finely grated zest of 1 lime, and the juice of 2
Pinch sea salt
Freshly ground black pepper
1/2 pound lightly salted butter, room temperature
2 to 3 teaspoons smoked paprika
Dash of hot sauce (recommended: Tabasco)
Pinch sea salt

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.

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

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.

STOVE TOP CLAMBAKE



Stove Top Clambake image

i don't know why this is called a clambake since there are no clams here. i cook this outside in the turkey fryer and when it's done i can just pull out the basket and dump it on the table over lots of newspaper. this is a messy fun dish.

Provided by chia2160

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

18 small new potatoes
6 onions, quartered
2 (12 ounce) bottles pale ale
4 cups water
1 tablespoon Old Bay Seasoning
1 tablespoon kosher salt
1 lb chorizo sausage, sliced
6 ears corn, husked
3 lobsters
3 lbs mussels
melted butter (optional)

Steps:

  • in a large pot add ale, water, onions, old bay, and salt bring to a boil.
  • (i make this outdoors in a turkey fryer).
  • add potatoes, chorizo and onions,cover, cook 15 minutes.
  • add corn, mussels, lobster, cover, cook 10-15 minutes more until mussels open remove lobsters, split in half.
  • serve in large bowls,with melted butter on the side (optional).

Nutrition Facts : Calories 1173.4, Fat 36.8, SaturatedFat 12.4, Cholesterol 201.4, Sodium 3025.8, Carbohydrate 140, Fiber 16.1, Sugar 12.4, Protein 74.6

INDOOR CLAMBAKE



Indoor Clambake image

Provided by Jasper White

Categories     Egg     Potato     Steam     Sausage     Clam     Lobster     Mussel     Corn     Summer

Yield Makes 4 servings

Number Of Ingredients 16

2 pounds medium new potatoes, red or white
4 ears corn, husked
2 pounds soft-shelled steamer clams, scrubbed
1 1/2 pounds mussels, scrubbed and beards removed
1 pound Spanish-style chorizo or linguiça, cut crosswise into 4 pieces (andouille or smoked kielbasa sausage can be substituted)
4 (1 to 1 1/4 pound) live lobsters
5 large eggs
For Cooking
4 large mesh bags (such as onions or citrus fruit come in) or 4 pouches made from several wide layers cheesecloth
Kitchen twine
Large pot (5 or more gallons) with tightly-fitting lid
Rockweed (see Chef's Notes, below) or steamer rack
For Serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Old Bay seasoning
4 lemon wedges

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.

MARTHA STEWART STOVE-TOP CLAMBAKE



Martha Stewart Stove-Top Clambake image

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

3 medium onions, cut into large wedges
6 garlic cloves
1 1/2 cups pale ale or 1 1/2 cups medium-bodied beer
1 cup water
1 1/2 lbs small new potatoes (white, red, or a combination)
1 lb hot chorizo sausage, cut into 1/2-inch pieces
coarse salt
4 -5 lobster tails
36 littleneck clams, scrubbed well
4 ears corn, husked and halved
2 lbs mussels, debearded and scrubbed well
1 1/2 lbs large shrimp, shell-on (about 30)
2 tablespoons unsalted butter (optional)
2 lemons, halved

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.

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From eatyourbooks.com


STOVETOP CLAMBAKE RECIPE - MYGOURMETCONNECTION
2015-07-17 Add a pinch of salt, bring the water to a boil, cover and cook for 5 minutes. Drain and set aside. Slice the sausage into 3/8-inch thick rounds and scatter in the bottom of the stockpots. Rinse the mussels under cool running water and trim any "beards" with a sharp knife. Rinse and inspect the clams in the same manner.
From mygourmetconnection.com


STOVETOP CLAMBAKE RECIPE | RECIPE | SEAFOOD BOIL RECIPES, BOILED …
Feb 13, 2017 - All the elements of the classic clambake are here—lobster, clams, potatoes, and corn—but everything cooks in one pot on the stovetop. Feb 13, 2017 - All the elements of the classic clambake are here—lobster, clams, potatoes, and corn—but everything cooks in one pot on the stovetop. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.ca


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