Best 2 Stove Top Clambake Recipes
Are you searching for a delightful and straightforward meal that captures the essence of summer? Look no further than the classic stove top clambake. This iconic dish combines the flavors of the sea with fresh vegetables, creating a flavorful feast that will transport you to the coastal shores. Whether you're hosting a backyard gathering or simply seeking a comforting meal for your family, this hassle-free recipe is sure to satisfy.
Let's cook with our recipes!
MARTHA STEWART STOVE-TOP CLAMBAKE
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. Use the broth on the side to dip your seafood and nice thick chunks of french bread.
Provided by mommymakeit4u
Categories One Dish Meal
Time 40m
Yield 1 clambake, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, garlic, pale ale, and water in a 16-quart stockpot. 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 and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
- Serve liquid in individual ramekins.
STOVE-TOP CLAMBAKE
Provided by Chuck Hughes
Categories main-dish
Time 50m
Yield 2 hefty servings
Number Of Ingredients 24
Steps:
- Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
- Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
- Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
- To make the garlic-chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate.
- To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
- To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot. Place the remainder back in the refrigerator for later use.
Tips:
- Choose the freshest clams possible. Fresh clams should be tightly closed and have a briny smell. If a clam is open, tap it gently on the counter. If it closes, it is still alive and can be eaten. If it remains open, discard it.
- Prepare the clams properly. Before cooking, rinse the clams thoroughly under cold water. Remove any barnacles or other debris from the shells. If the clams are sandy, soak them in a bowl of cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
- Use a large pot or Dutch oven. You will need a large pot or Dutch oven that is big enough to hold all of the clams and the cooking liquid. A 6-quart pot or Dutch oven is a good size for a stovetop clambake.
- Add plenty of liquid. The clams will need to be cooked in a flavorful liquid. You can use a variety of liquids, such as water, white wine, beer, or clam juice. Add enough liquid to cover the clams by at least 2 inches.
- Add aromatics and seasonings. To add flavor to the clambake, add some aromatics and seasonings to the cooking liquid. Common aromatics include onion, garlic, celery, and carrots. Common seasonings include salt, pepper, bay leaves, and thyme.
- Bring the liquid to a boil, then reduce heat and simmer. Once the cooking liquid has come to a boil, reduce the heat to low and simmer the clams for 5-7 minutes, or until they are cooked through. The clams are cooked when they open up. Discard any clams that do not open.
- Serve the clams immediately. Clams are best served immediately after they are cooked. Serve them with melted butter, lemon wedges, and crusty bread.
Conclusion:
A stovetop clambake is a delicious and easy way to enjoy fresh clams. With a few simple ingredients and a little bit of time, you can create a classic seafood feast that the whole family will love. So next time you are looking for a special meal to prepare, give stovetop clambake a try.
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