Best One Pot Clambake Recipes

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ONE-POT CLAMBAKE



One-Pot Clambake image

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.

Provided by SandyG

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 55m

Yield 8

Number Of Ingredients 11

2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
½ teaspoon black peppercorns
1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
4 (1 1/2) pounds lobsters
48 littleneck clams, scrubbed
4 ears fresh corn, husked and halved crosswise

Steps:

  • Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
  • Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
  • Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
  • Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

Nutrition Facts : Calories 847.3 calories, Carbohydrate 44.4 g, Cholesterol 286.8 mg, Fat 25.4 g, Fiber 4.8 g, Protein 90 g, SaturatedFat 8.7 g, Sodium 2389.1 mg, Sugar 3.5 g

EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK



Easy Stovetop Clambake From Martha's One-Pot Book image

Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes like summer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 13

1 1/4 cups dry white wine, such as Pinot Grigio
1/4 cup water
6 garlic cloves
2 large shallots, quartered, root ends left intact
1 1/2 pounds small red potatoes, scrubbed
1/2 to 3/4 teaspoon red-pepper flakes (optional)
6 ears corn, shucked and halved
60 littleneck clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh oregano leaves

Steps:

  • In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and 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 for serving; discard any unopened clams. Strain broth through a sieve 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.

ONE POT CLAMBAKE



One Pot Clambake image

I have varied her recipe slightly, but credit for this goes to MS! This casual meal is a regular hit at our house! Vary the amount of seafood to feed any size gathering. Can be made outside in a turkey fryer pot for a really huge crowd!!

Provided by Judi Caston

Categories     One Dish Meal

Time 35m

Yield 1 Clambake

Number Of Ingredients 13

1 large onion
6 garlic cloves, minced
4 tablespoons olive oil
fresh ground pepper
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
2 cups white wine
2 -3 cups chicken broth (fine to use stock cubes)
12 small red potatoes
2 -3 ears corn on the cob, cut into 1 to 2 inch rings
1 sausage ring, cut into 2 inch pieces (polish kielbasa etc.)
fresh herbs or dried herbs
fresh seafood (use all or any combo of the following, Clams, mussels, small lobster tails,shrimp, scallops, prawn)

Steps:

  • In a very large stock or pasta pot, sauté onions in olive oil until light brown, add garlic and pepper flakes, green pepper and salt, sauté a few minutes longer.
  • Add wine and reduce by half, add stock.
  • Add potatoes and sausage, cook 10 minutes, until almost cooked through; add corn and herbs.
  • Add seafood last, starting with items that take the longest to cook, shrimp should go into the pot last, cover pot tightly with lid after each seafood addition.
  • Serve immediately from the pot, to retain the heat, large pasta dishes work best.
  • Serve with plenty of hearty crusty bread, for mopping up the "soup".

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