Clam Bake - Assorted steamed seafood feast
- 2 pounds clams
- 1 pound mussels
- 2 lobsters
- 4 corn on the cob, halved
- 1 pound red potatoes, quartered
- 1 pound Andouille sausage, sliced
- 2 lemons, halved
- 1 bunch fresh parsley
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 1 stick unsalted butter, melted for serving
- Sea salt and cracked black pepper
- 2 cups white wine
- 4 cups seaweed or rockweedoptional for authenticity
A Clam Bake is a traditional method of cooking seafood, often performed on the beach or at festive gatherings. This steamed seafood feast typically includes a variety of shellfish such as clams, mussels, and lobsters, along with corn on the cob, potatoes, and sausage, all seasoned with aromatic herbs and spices. The ingredients are usually layered in a large pot with seaweed and cooked over hot coals or on a stove top, creating an aromatic and flavorful broth. It's not just a meal but an event, bringing people together to enjoy fresh seafood and a communal dining experience. A clam bake represents the quintessential summer seafood feast, often enjoyed with melted butter, lemon wedges, and an array of dipping sauces. Description by ChatGPT.
Inspired by the flavors of New England and brought to your kitchen by the expertise of Laura in the Kitchen, this Coastal Clam and Seafood Feast is a celebration of the sea's bounty. Ideal for special occasions or when you simply want to indulge in a sumptuous meal, this recipe encapsulates the essence of a seaside party with spicy, wine-infused broth, succulent seafood, and hearty vegetables.
Ingredients:
- 2 lbs little neck clams, purged
- 1 lb shrimp, shell-on, deveined
- 2 lobster tails, split
- 4 ears of corn, cut into thick coins
- 1 lb baby red potatoes
- 1 whole head of garlic, halved
- 4 tablespoons butter
- Handful of fresh parsley, chopped
- 2-3 tablespoons Old Bay seasoning
- 1 cup dry white wine (or beer)
- 4 cups water
Prep Time: 4 hours 30 minutes (includes purging clams)
Cook Time: 25 minutes
Total Time: 4 hours 55 minutes
Equipment:
- Large pot
- Knife
- Cutting board
- Bowl for purging clams
- Poultry shears (for lobster tails)
Cooking Tips:
- Purge clams in salty, cold water, changing water every few hours to ensure all grit is removed.
- If using beer instead of wine, choose a light lager to complement the seafood flavors.
- Adjust the Old Bay seasoning according to your spice preference.
Servings: 4-6
Instructions:
1. Begin by prepping your clams, as detailed in the introduction, by purging them of sand in cold, salted water for at least 4 hours.
2. In a large pot, heat the butter over medium heat. Add the halved garlic cloves, allowing them to sauté until fragrant.
3. Pour in the dry white wine along with the water and bring to a boil.
4. While the liquid is heating, cut the ears of corn into thick coins. Set aside.
5. Prepare the lobster tails by using poultry shears to cut along each side of the shell, then split with a knife. Set aside.
6. Once the liquid is boiling, add the baby red potatoes, corn, and chopped parsley.
7. Season the broth generously with Old Bay seasoning – about 2 to 3 tablespoons or to taste.
8. Bring everything back to a boil, then reduce heat to medium-low, cover with a lid, and simmer for about 10-15 minutes until the potatoes are halfway cooked.
9. At this point, add the clams and shrimp to the pot. Place the lobster tails on top. Cover with the lid again and cook for another 8-10 minutes, or until the clams have opened, shrimp are pink, and the lobster is cooked through.
10. Serve immediately, making sure to ladle plenty of the spicy, winey broth over the seafood and vegetables.
This delightful recipe has been adapted from Laura in the Kitchen. For more wonderful recipes and culinary inspiration, visit their YouTube channel at https://www.youtube.com/@LauraintheKitchen
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Clam Bake - Assorted steamed seafood feast
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