Best Northwest Clambake In The Oven Recipes

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

Ingredients

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

CLAMBAKE PACKETS

Clambake Packets image

I've long been a fan of things prepared in a foil packet-we'll make them quite a bit when out on the boat or camping. This one, with fresh seafood, sausage, corn on the cob and potatoes, just tastes like summer on the shore. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds uncooked shell-on shrimp (16-20 per pound)
1-1/2 pounds red potatoes, quartered
26 fresh littleneck clams
3 medium ears sweet corn, cut into 1-inch slices
3/4 pound smoked kielbasa or fully cooked andouille sausage links, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon seafood seasoning
1 medium lemon, sliced

Steps:

Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly., Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.

Nutrition Facts : Calories 526 calories, Fat 28g fat (7g saturated fat), Cholesterol 197mg cholesterol, Sodium 894mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

NORTHWEST CLAMBAKE IN THE OVEN

Northwest Clambake in the Oven image

Make and share this Northwest Clambake in the Oven recipe from Food.com.

Provided by lazyme

Categories < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 large soft lettuce leaves (such as Bibb, green leaf or iceberg)
1 halibut fillet (about 3 ounces, skin and bones removed, rinsed, drained, and patted dry)
6 clams, purged and shells scrubbed
6 mussels, scrubbed and debearded just before cooking
3 alaskan spot prawns, cut down the back with scissors and vein extracted
2 small new potatoes (about 1 1/2 inches in diameter, cut in half)
1 ear of corn (husk removed and broken or cut into thirds)
6 snow peas, strings removed
1 small yellow squash or 1 small zucchini, ends removed and cut into 1/2-inch rounds
1 garlic clove, minced
fresh thyme sprigs or tarragon, sprigs
1/4 cup clam juice, fish stock or 1/4 cup chicken stock

Steps:

Preheat oven to 350°F.
Cut two 24-inch lengths of aluminum foil and place on a flat surface in a cross-shaped pattern.
Place the lettuce leaves in the center of the foil and top with the halibut fillet, then place the clams, mussels, and spot prawns on top.
Place the potatoes, corn, snow peas, and yellow squash around the halibut, then pull up sides of the foil around the vegetables to form a bowl shape.
Sprinkle the garlic over the seafood and vegetables, place the herb sprigs on top of the seafood, then drizzle clam juice over all.
Bring the long sides of foil up until they meet in the middle and secure tightly.
Fold the remaining ends to seal tightly.
Place the packet on a baking sheet and bake I hour.
To serve, place the packet on an individual plate and unfold or cut open the foil at the table for an informal presentation.
Alternately, unfold the foil in the kitchen, transfer contents of the packet to a plate, and discard the foil.

Nutrition Facts : Calories 471, Fat 5.3, SaturatedFat 1.1, Cholesterol 133.2, Sodium 719.3, Carbohydrate 49.7, Fiber 6.1, Sugar 7.6, Protein 55.9

KITCHEN CLAMBAKE

Kitchen Clambake image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

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.