Best 4 Indoor Clambake Recipes
Clambakes are a delightful culinary tradition that originated from Native American communities and have since become a beloved summer gathering. While traditional clambakes take place outdoors in pits of hot stones and seaweed, this article presents a modern twist by providing recipes and tips for creating a delicious indoor clambake indoors. With the right ingredients and a bit of preparation, you can enjoy the savory flavors of a classic clambake in the comfort of your own kitchen, bringing the essence of a beachside feast into your home.
Here are our top 4 tried and tested recipes!
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
KITCHEN CLAMBAKE
I wanted to figure out how to re-create a clambake at home without all the stress of cooking on the beach. I sauteed some onions and leeks in a very large stockpot, then layered small new potatoes, spicy sausage, clams, mussels, shrimp and lobsters until the pot was full. I poured in a whole bottle of good white wine and put the pot on the stove to simmer for 30 minutes. With steamed ears of corn, a summer tomato salad and lots of crusty French bread on the side, I had the most delicious clambake to serve my friends. I set the table with lobster crackers, huge bowls for the shells and lots of melted butter. Then we all put on chef's aprons and dug in, and no one had to worry about getting sand in the food!
Provided by Ina Garten
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt and pepper, then the kielbasa, littleneck clams, steamer clams, mussels, shrimp and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked and the clams and mussels are open.
- Remove the lobsters to a wooden board, cut them up and crack the claws. With large slotted spoons, remove the seafood, potatoes and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste and serve immediately in mugs with the clambake.
INDOOR CLAMBAKE
Steps:
- Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
- Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.
- Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.
- Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.
- Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.
- To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.
STOVETOP CLAMBAKE
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
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.
Tips:
- Select High-Quality Clams: Choose live, fresh clams with tightly closed shells. Avoid any clams with open or cracked shells, as they may be spoiled.
- Prepare Clams Properly: Before cooking, scrub the clams thoroughly with a brush to remove any dirt or debris. Remove any barnacles or seaweed attached to the shells.
- Use a Variety of Vegetables: Incorporate a mix of vegetables, such as potatoes, carrots, corn, and onions, to create a flavorful and colorful clambake.
- Add Savory Herbs and Spices: Enhance the taste of your clambake by adding herbs like thyme, parsley, and bay leaves, along with spices such as salt, pepper, and garlic powder.
- Control the Cooking Temperature: Maintain a consistent cooking temperature to ensure that the clams open evenly and the vegetables are cooked through. Adjust the heat as needed to prevent overcooking.
Conclusion:
Clambakes are a delightful and versatile way to enjoy the flavors of the sea. Whether you opt for a traditional outdoor clambake or prefer the convenience of an indoor stovetop or oven method, these recipes provide you with step-by-step instructions to create a satisfying and memorable meal. Savor the sweet taste of tender clams, the medley of colorful vegetables, and the aromatic blend of herbs and spices. Gather your friends and family, set the table, and indulge in the deliciousness of a homemade clambake, immersing yourself in a culinary journey that celebrates the bounty of the ocean.
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