Best Rhode Island Clambake In A Bowl Recipes

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

Rhode Island Clambake in a Bowl image

Yield makes 6 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
1 medium onion, chopped
1 pound smoked sausage, mild or spicy, quartered and cut into small chunks
3 medium red potatoes, cut into 1/2-inch cubes (3 to 4 cups)
2 cups dry white wine
2 cups water or 1 cup clam juice and 1 cup water
One 16-ounce package frozen corn, thawed
Kosher salt
4 dozen cherrystone clams, rinsed and soaked in ice water
Chopped fresh parsley
Lemon slices, hot pepper sauce, and warm French bread

Steps:

MELT the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5 to 7 minutes.
While the onion cooks, Brown the sausage in a large skillet.
ADD the sausage, potatoes, wine, and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
STIR in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams, and cover the pot. Simmer until the clams open, 5 to 7 minutes. Discard any clams that don't open. Spoon the stew into large bowls and top with parsley. Serve with lemon slices, hot pepper sauce, and bread.