Best Todd Englishs Backyard New England Clam Bake Recipes

NEW ENGLAND CLAMBAKE

New England Clambake image

Provided by Food Network

Time 2h

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 pounds red bliss potatoes
8 chicken thighs
8 ears corn
4 (2-pound) lobsters
2 pounds linguica sausage or chorizo
3 pounds soft shell clams or steamers

Steps:

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

SHEET-PAN NEW ENGLAND CLAM BAKE

Sheet-Pan New England Clam Bake image

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 pound assorted baby potatoes
2 tablespoons olive oil
2 teaspoons Italian seasoning
6 half-ears frozen corn on the cob, thawed
2 pounds fresh mussels, scrubbed and beards removed
1-1/2 dozen fresh littleneck clams, scrubbed
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
1/4 cup dry white wine or chicken broth
1 medium lemon, cut into wedges
1/2 cup butter, melted
4 garlic cloves, chopped
2 teaspoons seafood seasoning
1-1/4 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
French bread, optional

Steps:

Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm., Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan., Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams., Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.

Nutrition Facts : Calories 639 calories, Fat 35g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1302mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 46g protein.