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Clambake

A seafood feast featuring lobster, clams, mussels, sausage, potatoes, corn, and butter cooked together.

seafoodone-potsummerclambake
One of 2 versions of Clambake
Illustration of Clambake
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Ingredients

  • 1 1/2 lb spicy smoked sausage, such as linguiça, kielbasa, or andouille, cut into 2 inch pieces
  • 10 live lobsters, about 1.5 lb each
  • 4 lb littleneck, Manila, or steamer clams, scrubbed
  • 2 lb mussels, scrubbed, debearded
  • 8 large eggs
  • 2 tsp coarse sea salt
  • 1 red onion, roughly chopped
  • 2 1/2 lb small new potatoes, about 1 inch in diameter
  • 8 ears fresh corn, cut into halves or quarters
  • 4 celery stalks, cut diagonally into 1/2 inch pieces
  • 6 lemons, quartered
  • 1 orange, quartered
  • 5 tbsp Old Bay Seasoning
  • small bunch tarragon or flat-leaf parsley, roughly chopped
  • 12 cup cold water
  • 750 ml dry white wine
  • 1 cup salted butter, melted
  • garlic

Steps

1Cook the protein

  1. Add 10 live lobsters.
  2. Add 8 large eggs.
  3. Cover and cook 10 minutes.

2Add vegetables and seasonings

  1. Add 1 1/2 lb spicy smoked sausage, cut into 2‑inch pieces.
  2. Add 8 ears fresh corn, cut into halves or quarters, and littleneck clams if using.
  3. Add 4 celery stalks, cut diagonally into 1/2‑inch pieces.
  4. Add 6 lemons, quartered.
  5. Add 1 orange, quartered.
  6. Add 5 tbsp Old Bay Seasoning.
  7. Add 2 tsp coarse sea salt.
  8. Add a small bunch of tarragon or flat-leaf parsley, roughly chopped.
  9. Cover and cook for 5 minutes.
  10. Add Manila clams or steamers if using.
  11. Cover and cook for 10 minutes.
  12. Add 2 lb mussels, scrubbed, debearded.
  13. Cover and cook until shells open, about 5 minutes; discard any that do not open.

3Finish and serve

  1. Peel 1 egg and cut in half; if hard‑boiled, lobsters are ready.
  2. Transfer the clambake to a very large platter or a table covered with newspaper using a slotted spoon and tongs.
  3. Sprinkle with spice mix.
  4. Pour broth from pot into small bowls, leaving any sediment behind.
  5. Add 2 1/2 lb small new potatoes, about 1‑inch in diameter.
  6. Add 1 red onion, roughly chopped.
  7. Add garlic.
  8. Cover and cook 5 minutes.
  9. Add 750 ml dry white wine.
  10. Add 12 cup cold water.
  11. Cover and bring to a boil.
  12. Place a steamer basket in a 30‑quart pot.
  13. Serve the clambake with the broth and 1 cup melted butter.

Clambake: 2 versions

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