Best One Pot Clambake Recipes

ONE-POT CLAMBAKE

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.

EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK

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

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".