Best Beer Clam Bake Recipes

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.

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.

CLAM BAKE

Steps:

• The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.

SHEET-PAN NEW ENGLAND CLAM BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm., Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan., Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams., Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.

CLAM BAKE ON THE BEACH

Steps:

• Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table.
• While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use.
• Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed. Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour.
• Pull the husks back from the corn and remove the silk. Brush generously with the herb butter and garnish with grated Parmesan.

CALIFORNIA CLAM BAKE

Steps:

• Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping.