Best 2 Stovetop Clambake Recipes

Are you craving a delicious and authentic stovetop clambake but feeling overwhelmed by the numerous recipes available online? Look no further! In this comprehensive guide, we will take you on a culinary journey, exploring the intricacies of preparing a stovetop clambake that will tantalize your taste buds and transport you to the shores of New England. We will delve into the selection of the freshest clams, the aromatic blend of herbs and spices, and the careful layering of ingredients to create a flavorful and visually stunning dish. So, gather your ingredients, fire up your stovetop, and let's embark on a culinary adventure to discover the best recipe for an unforgettable stovetop clambake.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have cracked shells.
Purge the clams: Before cooking, purge the clams by soaking them in cold water for 30 minutes. This will help to remove any sand or grit from the clams.
Use a variety of vegetables: Feel free to add or swap your favorite vegetables in the clambake. Some popular options include corn on the cob, potatoes, carrots, celery, and onions.
Be careful not to overcook the clams: Clams only take a few minutes to cook, so be careful not to overcook them. Overcooked clams will become tough and chewy.
Serve with melted butter: Melted butter is the classic dipping sauce for clams. You can also serve the clams with lemon wedges or tartar sauce.

Conclusion:

A stovetop clambake is a fun and easy way to enjoy fresh clams. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a seafood feast, give this stovetop clambake a try. You won't be disappointed!