Best One Pot Clam Bake Recipes

One Pot Clam Bake image

Provided by Bon Appétit Test Kitchen

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.

One-Pot Clam Bake image

Provided by Martha Stewart

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

EASY ONE POT CLAM BAKE image

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.