Clambake
A one-pot New England clambake of lobsters, clams, corn, potatoes and onion steamed in white wine and Old Bay, served with melted butter, lemon and crusty bread.
One of 2 versions of Clambake
Nice! Don't forget to send a photo. Show how it came out.
Ingredients
- 1 cup cold water
- 2 cups dry white wine
- 2 1/2 tbsp Old Bay Seasoning
- 1 tsp coarse sea salt
- 4 garlic cloves, smashed
- 1 red onion, roughly chopped
- 2 lb new potatoes, halved
- 2 lobsters, 1 1/2 to 2 lb each
- 2 dozen Manila clams
- 4 ears fresh corn, cut into quarters
- tarragon or flat-leaf parsley, small bunch, roughly chopped
- 2 sticks unsalted butter, 8 oz, melted
- 6 lemons, halved or cut into wedges
- crusty bread
Steps
1Start the broth
- Pour 1 cup cold water into a large pot.
- Add 2 cups dry white wine.
- Add 2 1/2 tbsp Old Bay Seasoning.
- Add 1 tsp coarse sea salt.
- Add 4 garlic cloves, smashed.
- Bring the pot to a boil.
2Cook the potatoes and onion
- Add 1 red onion, roughly chopped.
- Add 2 lb new potatoes, halved.
- Cover the pot and cook over medium-high heat for 15 minutes.
3Add the lobsters
- Nestle 2 lobsters, 1 1/2 to 2 lb each, on the onion and potatoes.
- Cover the pot again and cook for 3 minutes.
4Add the clams and corn
- Add 2 dozen Manila clams.
- Add 4 ears fresh corn, cut into quarters.
- Continue to cook, still covered, until the clams have opened, 8 to 10 minutes.
5Finish and serve
- Carefully remove the pot from the heat and drain the cooking liquid.
- Remove and discard any clams that haven't opened.
- Tip the contents of the pot onto a table lined with newspaper or butcher paper, or transfer to a large platter.
- Sprinkle everything with the tarragon or flat-leaf parsley, roughly chopped.
- Set out small bowls of the melted 2 sticks unsalted butter.
- Set out the crusty bread.
- Set out the 6 lemons, halved or cut into wedges.
Clambake: 2 versions
Compare- 1
-
2
ClambakeThis one
Best first by everyone's votes. Make one, then rate it, and the order follows.