Best Clam Bake Recipes

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ONE POT CLAM BAKE



One Pot Clam Bake image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Steam     Dinner     Seafood     Clam     Lobster     Mussel     White Wine     Summer     Birthday     Family Reunion     Healthy     Engagement Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

1 750 milliliters bottle dry white wine
2 1/2 pounds small new potatoes, about 1 inch in diameter
8 live lobsters, about 1 1/4 pounds each
8 large eggs
8 ears of corn, husked, halved
4 celery stalks, cut diagonally into 1/2 inch pieces
1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
2 lemons, quartered, sliced
1 orange, quartered, sliced
1 head of garlic, cloves separated
1 large bunch thyme
4 pounds littleneck, Manila, or steamer clams, scrubbed
2 pounds mussels, scrubbed, debearded
Chile-Thyme Spice Mix
1 cup (2 sticks) salted butter, melted
Special Equipment
You'll need a 30-quart 3-piece steaming pot

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



Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

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.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

ONE-POT CLAM BAKE



One-Pot Clam Bake image

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 12

1 1/4 cups dry white wine
6 cloves garlic, peeled
2 large shallots, quartered and peeled (root end left intact)
1 1/2 pounds small red potatoes
Red-pepper flakes (optional)
6 ears corn, shucked and halved
5 dozen clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves

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.

Nutrition Facts : Calories 463 g, Fat 11 g, Fiber 6 g, Protein 34 g, SaturatedFat 5 g

GRILLED CLAM BAKE



Grilled Clam Bake image

With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.-Lisa Reuter, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

Steps:

  • Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

Nutrition Facts : Calories 574 calories, Fat 33g fat (8g saturated fat), Cholesterol 116mg cholesterol, Sodium 580mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

CLAM BAKE



Clam Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 15

10 ears corn
200 middleneck clams
6 fresno chiles
6 jalapeno chiles
1 head garlic
2 red onions, sliced
100 PEI mussels
2 tablespoons coriander seed
2 tablespoons cumin seed
2 stalks celery, chopped
2 tablespoons kosher salt
4 red peppers, chopped
3 pounds smoked sausage, in casings
1 bottle white wine
Water, to cover

Steps:

  • Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

CLAM, SWEET POTATO AND CORN BAKE



Clam, Sweet Potato and Corn Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 sticks (16 tablespoons) unsalted butter, 1 stick melted, 1 stick cubed
1 tablespoon seafood seasoning
2 teaspoons chili flakes
4 medium sweet potatoes, quartered or sliced in half depending on how big they are (they should be around the same size as the corn halves)
4 ears of corn, shucked and cut in half
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 bottles (24 ounces) IPA beer
12 cloves garlic, skin on
2 red onions, skin on, quartered
2 pounds chorizo sausage
4 dozen littleneck clams, cleaned
Lemon wedges, for serving
Few dashes of hot sauce

Steps:

  • Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
  • To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
  • Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
  • Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

CLAM STUFFING BAKE



Clam Stuffing Bake image

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons each chopped celery, green pepper and sweet red pepper
4-1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 can (6-1/2 ounces) minced clams, drained
1/4 teaspoon lemon juice

Steps:

  • In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

CLAM - LOBSTER BAKE



Clam - Lobster Bake image

Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit

Provided by Esmie

Categories     Lobster

Time 7h55m

Yield 8 serving(s)

Number Of Ingredients 6

8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams

Steps:

  • Prepare your favorite clam chowder as an appetizer.
  • Serve clambake with plenty of melted butter, lemons, and watermelon.
  • " Detailed directions below.
  • Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
  • Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
  • Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
  • Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
  • Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
  • Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
  • On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
  • Cover food with remaining wet cheesecloth, then greens.
  • Cover pit with heavy duty aluminum foil.
  • Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
  • Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
  • Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
  • Serve with melted butter and lemon.

Nutrition Facts : Calories 990.1, Fat 30.8, SaturatedFat 8.4, Cholesterol 357.7, Sodium 704.2, Carbohydrate 71.1, Fiber 7.3, Sugar 9.6, Protein 107.2

EASY ONE POT CLAM BAKE



EASY ONE POT CLAM BAKE image

Categories     Shellfish     Steam

Yield Serves 6 to 8

Number Of Ingredients 11

1 1/2 pounds kielbasa or smoked sausage
3 cups chopped white onions
1/4 cup olive oil
1 1/2 pounds small red potatoes
1 tablespoon salt
1/2 tablespoon black pepper
2 dozen littleneck clams, cleaned
2 pounds mussels, cleaned and debearded
2 pounds large shrimp, in the shell
6-8 small slipper lobster tails
2 cups dry white wine or vermouth

Steps:

  • Slice the kielbesa or sausage into 1-inch-thick slices (using later. Cookthe onions in the olive oil in a large stockpot on 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, littleneck clams, mussels, shrimp, and lobster tails. Pour in the white wine or vermouth. 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. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobster tails. Pour broth over seafood in bowl.

CLAM BAKE FOIL POUCHES



Clam Bake Foil Pouches image

Make and share this Clam Bake Foil Pouches recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 35m

Yield 8 pouches, 8 serving(s)

Number Of Ingredients 18

8 pieces aluminum foil (24 by 24)
8 pieces cheesecloth (12 by 12)
8 dozen steamer clams, scrubbed
1 lb new potato, quartered and blanched
4 ears of fresh sweet corn, cut into fourths and blanched
4 medium yellow onions, quartered
8 all-beef hot dogs
8 breakfast spicy pork sausage links
2 (12 ounce) bottles beer
2 tablespoons finely copped fresh parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):.
  • Combine all ingredients thoroughly. Yield: 2/3 cup.
  • DIRECTIONS:.
  • Preheat the grill over low heat. For the foil pouches: place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Seasone with Creole Seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley.

Nutrition Facts : Calories 619.3, Fat 41, SaturatedFat 14.3, Cholesterol 95.8, Sodium 2913.8, Carbohydrate 33.8, Fiber 5.3, Sugar 6.2, Protein 24.8

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE



Todd English's Backyard New England Clam Bake image

Provided by Todd English

Categories     Chicken     Potato     Vegetable     Sausage     Clam     Summer     Grill/Barbecue     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 8

2 pounds red new potatoes
6 to 8 chicken thighs
5 pounds fresh seaweed or rockweed
6 to 8 ears of corn, left in the husk, silks removed
3 or 4 lobsters (2 pounds each)
2 pounds Linguica or chorizo sausage
3 pounds steamers or other soft-shell clams
1 1/2 to 2 cups drawn butter (optional), for serving

Steps:

  • 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
  • 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
  • 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
  • 4. Serve immediately with drawn butter, if desired.

NEW ENGLAND CLAM BAKE



New England Clam Bake image

When I was a child, I remember many of these at Jack's Island with my Dad's family. There are many variations to a bake. Add what you like and increase or decrease the amounts to suit the number of guests. Make sure you have lots of butter for melting, shellfish crackers to crack lobsters, and wetnaps! It is alot of work, but a...

Provided by star pooley

Categories     Seafood

Time 4h

Number Of Ingredients 11

20 (1 lb.) lb lobsters
20 lb fresh soft-shell clams or 20 lbs. mussels
10 lb fresh hard-shell littleneck clams
10 lb fresh haddock or 10 lbs cod
20 medium white potatoes
20 medium sweet potatoes (optional)
20 ears of sweet corn
5 lb sausage (hot dogs,bratwurst,kielbsa,), linguica sausage or portuguese chourico
3 lb whole onions, peeled
1 bushel fresh seaweed (wash with clean water)
cheesecloth

Steps:

  • 1. Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
  • 2. Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
  • 3. After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones. **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
  • 4. Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
  • 5. First, place soft shells clams on seaweed;
  • 6. Next, little necks;
  • 7. Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.
  • 8. Next, whole peeled onions, sweet and white potatoes;
  • 9. Finally, place Lobsters on top of all.
  • 10. Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
  • 11. Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
  • 12. Only allow a small amount of steam to escape to relieve pressure.
  • 13. Allow bake to cook 1 or more hours until potatoes are soft.

ROASTED CRAB & CLAM BAKE



Roasted Crab & Clam Bake image

Server this delicious seafood dish at your next dinner party and your guest will be in awe. Bring out the crusty bread for dipping. An informal and fun way to serve seafood, dazzling with flavor and color. From Land-O-Lakes Cookbook

Provided by daisygrl64

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs crab claws (or crab legs, crab cluster-the knuckle of the crab leg)
16 clams
8 new potatoes, quartered
8 corn on the cob, fresh (husked, each cut into thirds)
2 medium onions, cut into 2in pieces
1 cup fresh parsley, chopped
1/4 cup fresh basil leaf, torn
1 cup dry white wine (or chicken broth)
1/2 cup olive oil
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
2 teaspoons fresh garlic, minced
1 teaspoon hot pepper sauce
3 bay leaves
1/4 cup butter (or margarine)

Steps:

  • heat oven to 400*F.
  • in large roasting pan layer crab, clams, potatoes, corn and onions.
  • in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
  • add bay leaves, cover and bake for 30 minutes.
  • then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
  • remove bay leaves.
  • dot butter over top of seafood and vegetables.
  • serve with pan juices.

Nutrition Facts : Calories 486, Fat 20.8, SaturatedFat 5.8, Cholesterol 25.1, Sodium 241.5, Carbohydrate 64.3, Fiber 8, Sugar 7.6, Protein 11.9

CLAM BAKE ON THE BEACH



Clam Bake on the Beach image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 sticks (1/2 pound) unsalted butter, softened
1/2 cup grated Parmesan, plus more for garnish
1/2 cup finely chopped mixed herbs, such as parsley, chives, and thyme
Kosher salt and freshly ground black pepper
4 pounds creamer potatoes
8 ears corn
4 pounds kielbasa, cut into pieces
8 dozen hard-shell clams, such as cherrystone or littleneck

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



California Clam Bake image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup dry white wine
10 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tablespoon butter
1/2 teaspoon kosher salt
1 pound Peewee potatoes
1 lemon, sliced into 1-inch rounds
2 pounds cockles, New Zealand clams or other small clams
Crusty bread, for serving

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.

CLAM BAKE STEW - RACHAEL RAY



Clam Bake Stew - Rachael Ray image

Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons extra virgin olive oil
3/4 lb turkey kielbasa or 3/4 lb regular kielbasa, diced
4 cups frozen diced hash browns (half of a 32-ounce bag)
1 large onion, chopped
4 celery ribs, chopped
1 bay leaf
5 -6 fresh thyme sprigs
salt
fresh ground black pepper
2 lbs large shrimp, peeled and deveined
1 tablespoon seafood seasoning, a generous palmful (such as Old Bay)
3 cups corn kernels (from 4 large ears of corn or frozen )
1 (15 ounce) can diced fire-roasted tomatoes, with their juices
4 cups chicken stock
4 dozen littleneck clams
hot sauce
1 lemon, juice and zest of
1/4 cup chopped fresh flat-leaf parsley, a generous handful
4 jumbo English muffins, sourdough flavor, split
1 garlic clove, peeled and halved
3 tablespoons softened butter
2 tablespoons chopped fresh chives

Steps:

  • Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
  • Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
  • Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
  • While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
  • Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.

Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9

FIREHOUSE CLAM BAKE NEW ENGLAND STYLE



Firehouse Clam Bake New England Style image

Growing up along the Eastern seaboard in Rhode Island, seafood is a staple of the state! This is a wonderful recipe that is prepared right on the beach!! A lot of work, but well worth it! You'll have to collect a lot of stones and seaweed for this dish.

Provided by Star Pooley

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 5h

Yield 40

Number Of Ingredients 11

20 small (1 pound) lobsters
20 pounds clams in shell, scrubbed
10 pounds mussels, cleaned and debearded
10 pounds cod
20 white potatoes
20 sweet potatoes
20 ears fresh corn
5 pounds bratwurst
5 pounds hot dogs
5 pounds pork sausage
3 pounds sweet onions

Steps:

  • At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
  • Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
  • Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
  • Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
  • Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!

Nutrition Facts : Calories 998.8 calories, Carbohydrate 49.3 g, Cholesterol 293.8 mg, Fat 48.2 g, Fiber 5 g, Protein 89.5 g, SaturatedFat 16.8 g, Sodium 2368 mg, Sugar 9.7 g

CLAM BAKE



Clam Bake image

Provided by Food Network

Yield 10-15 servings

Number Of Ingredients 14

10 cherrystone clams
5 pounds soft-shell clams
3 pounds butter
3 cups chopped leeks
5 large chefs potatoes
3 pounds spicy sausage
5 (1 1/2 pound) Maine lobsters
3 Heads Roasted Garlic
10 ears corn, broken in half
5 bunches fresh thyme
1 summer bluefish
4 cups olive oil
5 brown eggs
2 gallons fresh or sea water

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.

CLAM BAKE STOUP



Clam Bake Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
3/4 pound kielbasa, diced
4 cups (half a 32-ounce bag) frozen diced hash browns
1 large onion, chopped
4 ribs celery, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
1 rounded tablespoon seafood seasoning (recommended: Old Bay)
4 large ears corn on the cob or 3 cups frozen kernels
1 (15-ounce) can diced fire-roasted tomatoes
1 quart chicken stock
4 dozen littleneck clams
Hot sauce, to taste
1 lemon, zested and juiced
Handful fresh flat-leaf parsley leaves, chopped
4 jumbo sourdough English muffins, split
3 tablespoons butter
1 clove garlic, peeled
2 tablespoons chopped chives

Steps:

  • Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
  • Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
  • Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
  • While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
  • Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.

BEER CLAM BAKE



Beer Clam Bake image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup good olive oil
1 large yellow onion, sliced
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 pounds small red potatoes
3 ears of corn, husked and halved
1 pound Andouille sausage, sliced 1 inch thick
1 dozen Manila clams, scrubbed
1 pound mussels, cleaned and debearded
1 pound jumbo shell-on shrimp
Two 12-ounce bottles pale ale beer
6 fresh thyme sprigs
1/2 cup chopped fresh parsley, for garnish

Steps:

  • Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat. Add the onions and cook until slightly browned, 8 to 10 minutes.
  • In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp. Add the beer and thyme. Cover and bring to a boil, about 10 minutes. Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more.
  • Transfer to a large platter, sprinkle with the parsley and serve.

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