Best Old Fashioned Midwestern Clambake Recipes

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ULTIMATE CLAMBAKE



Ultimate Clambake image

A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all of that. And if you follow my "recipe" (which includes phrases I don't often employ, like "find about 30 rocks, each 6 by 4 inches"), you should have a memorable experience. Few meals are more beautiful than a well-executed clambake. And because demanding culinary tasks are in vogue, at least for a certain hard-working segment of the sustainable-food set, it seems like the right moment for a clambake revival.

Provided by Mark Bittman

Categories     dinner, project, main course

Time 6h

Yield 8 to 12 servings

Number Of Ingredients 8

3 pounds waxy potatoes
Salt
6 pounds hard-shell clams, preferably littleneck or cherrystone, well scrubbed
6 pounds mussels, well scrubbed
8 to 12 ears fresh corn
8 to 12 small lobsters
1 cup (2 sticks) butter, for serving
Lemon wedges for serving

Steps:

  • Before you leave the house, put the potatoes and a few large pinches of salt in a very large pot and add water to cover; bring to a boil and cook until they are about half done, 10 to 15 minutes. Drain and transfer to a container to take with you to beach.
  • Take all the ingredients to the beach, along with a shovel, a tarp, a few garbage bags, a bucket, some cheesecloth, a box of matches, lots of newspaper, firewood and kindling. Find a spot above the high-water mark and dig a 4-by-2-by-2-foot hole. Build a fire in the hole with newspaper, kindling and some wood. (Keep everything else upwind of the fire.) Feed the fire quickly and steadily with more kindling and wood.
  • Find about 30 rocks, each 6 by 4 inches or bigger. Start adding the rocks to the fire, a few at a time, slowly over the course of about an hour, while continuing to feed the fire with wood. While the rocks are heating, gather enough seaweed to half-fill 2 or 3 garbage bags.
  • When the rocks are white hot (this should take about an hour), stop adding wood but let the fire continue to burn. Meanwhile, make 8 to 12 cheesecloth packages, each containing a few of the clams, mussels and potatoes. Peel back the husks of the corn but don't remove them; remove as much of the silk as you can, then fold the husks back into place.
  • Remove any remaining wood from the fire with a shovel; a bed of coals topped by a layer of white-hot rocks should remain. Immediately dump the seaweed over the rocks, creating a layer at least 2 to 3 inches thick; no rocks should remain exposed or you will burn the food (and maybe the tarp). Sprinkle the seaweed with about a gallon of seawater. Put the cheesecloth packages, corn and lobsters in a single layer on top of the seaweed. Cover the food in an additional layer of seaweed and cover the entire pit with a tarp, weighing the edges of the tarp down with rocks.
  • Cook undisturbed for 30 to 40 minutes. Put the butter in a heatproof saucepan. When the seafood is ready, peel back the tarp and put the pan of butter on the fire until it melts. Remove the tarp entirely, transfer the food to serving platters and serve everything with the melted butter, lemon wedges and more salt.

Nutrition Facts : @context http, Calories 747, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 5 grams, Protein 97 grams, SaturatedFat 2 grams, Sodium 2913 milligrams, Sugar 7 grams, TransFat 0 grams

SHEET-PAN NEW ENGLAND CLAM BAKE



Sheet-Pan New England Clam Bake image

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

1 pound assorted baby potatoes
2 tablespoons olive oil
2 teaspoons Italian seasoning
6 half-ears frozen corn on the cob, thawed
2 pounds fresh mussels, scrubbed and beards removed
1-1/2 dozen fresh littleneck clams, scrubbed
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
1/4 cup dry white wine or chicken broth
1 medium lemon, cut into wedges
1/2 cup butter, melted
4 garlic cloves, chopped
2 teaspoons seafood seasoning
1-1/4 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
French bread, optional

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.

Nutrition Facts : Calories 639 calories, Fat 35g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1302mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 46g protein.

KITCHEN CLAMBAKE



Kitchen Clambake image

I wanted to figure out how to re-create a clambake at home without all the stress of cooking on the beach. I sauteed some onions and leeks in a very large stockpot, then layered small new potatoes, spicy sausage, clams, mussels, shrimp and lobsters until the pot was full. I poured in a whole bottle of good white wine and put the pot on the stove to simmer for 30 minutes. With steamed ears of corn, a summer tomato salad and lots of crusty French bread on the side, I had the most delicious clambake to serve my friends. I set the table with lobster crackers, huge bowls for the shells and lots of melted butter. Then we all put on chef's aprons and dug in, and no one had to worry about getting sand in the food!

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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 pepper
2 dozen littleneck clams, scrubbed
1 pound steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large (16 to 20 count) shrimp, in the shell
3 lobsters (1 1/2 pounds each)
1 750-ml bottle 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 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, 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 serve immediately in mugs with the clambake.

GRILLED CLAMBAKE DINNER



Grilled Clambake Dinner image

You don't need a giant pot or a trip to Cape Cod to have a clambake. We've taken all your favorite New England-style ingredients and made them grill-friendly for a quick weeknight dinner or a fun meal for entertaining.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon seafood seasoning, such as Old Bay, plus more for serving
1 small baguette, cut into 8 slices on a long bias
2 ears fresh corn, shucked
One 14-ounce kielbasa
1 pound large tail-on, peeled and deveined shrimp
12 ounces small red potatoes, sliced 1/8 inch thick
1 medium red onion, cut into 1/2-inch thick wedges
12 littleneck clams (about 1 pound), scrubbed and rinsed
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
Juice of 1 lemon, plus more lemon wedges for serving
1 clove garlic, grated
1 tablespoon chopped chives

Steps:

  • Prepare a grill for medium-high heat.
  • Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
  • Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
  • Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
  • Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
  • Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.

KITCHEN CLAMBAKE



Kitchen Clambake image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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.

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.

OLD FASHIONED MIDWESTERN CLAMBAKE



Old Fashioned MidWestern Clambake image

I have been making these with my family since as long as I can remember. This is a home version for 12 or so people. When I was growing up my dad and uncle would feed between 100-150 people. In my home version I bag all like ingredients together and just put everything in the middle of the table for folks to go at it. When we...

Provided by Lou Kostura

Categories     Seafood

Time 5h

Number Of Ingredients 11

150 clams, cleaned and scrubbed littleneck or middleneck
12 sweet potatoes
12 corn on the cob
3 whole chickens cut in half
3 lb chicken backs and necks
1 lb butter, unsalted
1 large celery head chopped in 4 inch pieces
1/4 c salt
2 Tbsp black pepper
water to cover
10 cheese cloth bags

Steps:

  • 1. Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
  • 2. Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
  • 3. Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
  • 4. Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
  • 5. Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
  • 6. Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.

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