Best Stovetop Clambake Recipes

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STOVETOP CLAMBAKE



Stovetop Clambake image

Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

2 large or 3 medium onions, cut into large wedges
6 garlic cloves
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed, well rinsed, for layering (optional)
1 1/2 pounds small new potatoes (white, red, or a combination)
1 pound hot dried chorizo, cut into 1/2-inch pieces
Coarse salt
3 lobsters (1 1/2 pounds each)
36 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
1 1/2 pounds large shrimp (about 30), shell-on
2 tablespoons unsalted butter (optional)
2 lemons, halved

Steps:

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.

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.

STOVETOP CLAMBAKE



Stovetop Clambake image

This stovetop clambake is the best. There is NO LOBSTER in this one, even though I live in Maine.

Provided by Daune (pronounced "Dawn") Browne

Categories     Seafood

Time 1h30m

Number Of Ingredients 24

1 bottle beer, such as pale ale or pilsner
2 c chicken stock
6 shallots, cut in half
6 garlic cloves, crushed or left whole
3 sprig(s) thyme
2 large bay leaves
1-2 tsp old bay seasoning
salt and freshly bround pepper, to taste
1 lb mini potatoes
2 smoked chorizo sausages or kielbasa, cut into thirds
4 corn on the cob, cut into thirds
1 lb little necks or manilla clams
1/2 lb mussels if desired
1 lb large shrimp, peeled, tail on, deveined
2 lemons, cut in half
parsley, chopped for serving
lemon wedges for serving
SEAFOOD SAUCE (IF DESIRED) MIX ALL TOGETHER
1/2 c ketchup
1/2 c chili sauce
1/2 c horseradish sauce
2 tsp worcestershire sauce
hot sauce to taste
juice of 1/2 to 1 lemon

Steps:

  • 1. Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
  • 2. When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
  • 3. Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through...about 5-10 minutes.
  • 4. With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.

STOVETOP CLAMBAKE



Stovetop Clambake image

My "perfect day" would be on the beach in the summertime, in Montauk, on Martha's Vineyard, or on Lake Michigan, where I would sleep in, then mosey over to the shore and spend the day with the sand between my toes, swimming, kayaking, walking, and, of course, lounging. Dinner would be a clambake eaten on a picnic table-a festive, messy affair with friends and family all digging in together. This stovetop clambake brings my "perfect day" dinner to the table easily, anytime. All you do is layer clams and shrimp into a pot with fresh corn, baby potatoes, and celery, and after less than 20 minutes of cooking, pile it onto a platter, sprinkle with seasoning, and put it in the center of the table for everyone to share-no utensils necessary. It's a pot full of good, healthy fun that can make a regular weeknight feel like a mini-vacation. Serve it with a big plate of ripe tomatoes wedges drizzled with extra-virgin olive oil and sprinkled with sea salt.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

1 pound baby new potatoes (about 12)
3 ears fresh corn
4 stalks celery
1 pound large littleneck clams (about 16), scrubbed and soaked
1 pound extra-large shrimp (about 16 per pound), shell on
1 large lemon
2 teaspoons Old Bay seasoning or Creole seasoning
Unsalted butter, for serving, optional

Steps:

  • Bring about 1 1/2 inches of water to a boil in a large (8-quart) tall, narrow pot with a lid.
  • Halve the potatoes (or quarter if large), then add them to the boiling water, cover, and cook until almost tender, about 10 minutes.
  • Meanwhile, shuck the corn, then cut it crosswise into quarters; cut the celery crosswise on a diagonal into 2-inch-long pieces; and scrub the clams.
  • In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Cover and cook until the clams have opened and the shrimp is pink and just cooked through, 5 to 8 minutes more.
  • Use tongs and a large slotted spoon to transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning. Serve with butter for the corn and potatoes if desired.

STOVETOP CLAMBAKE



Stovetop Clambake image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

5 lbs. littleneck clams
2 (1 lb.) lobsters
2 ears corn on the cob, shucked and broken in half
1 lb. red new potatoes, parboiled
2 (12 oz.) bottles beer
2 cups salt water
seaweed

Steps:

  • Get a charcoal grill going. Lay down a bed of seaweed in a large metal pot or wash tub. Add a layer of potatoes, then corn, then lobsters and finally clams. Pour the salt water and beer over everything. Cover pot with a lid and place it directly down onto hot coals. Cook for about 15-20 minutes. Discard any clams that do not open. Split lobsters in half.

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