Easy Summer Clambake

Name: Easy Summer Clambake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons whole black peppercorns; 237 milliliters (2 sticks) butter, room temperature; 2 celery stalks, cut crosswise in half; 1 teaspoon dried basil; 2 smalls dried bay leaves; 6 ears of corn, husked; 6 servings Chopped fresh parsley; 3 larges garlic cloves, finely chopped; 6 servings Lemon wedges; 72 littleneck clams, scrubbed; 2 kilograms live lobsters; 6 smalls onions, peeled; 1 teaspoon dried oregano; 6 larges fresh parsley sprigs; 12 smalls (about 2-inch-diameter) red-skinned potatoes, scrubbed; 680 grams fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 servings; 6 fresh thyme sprigs; 59 milliliters yellow cornmeal

Easy Summer Clambake might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 47g of protein, 64g of fat, and a total of 1164 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have red-skinned potatoes, bay leaves, celery stalks, and a few other ingredients on hand, you can make it. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet.

Instructions

Blend all ingredients in bowl. Season butter with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Bowl

Place clams and cornmeal (to help purge clams of sand) in very large bowl or pot; fill with enough cold salted water to cover clams. Set aside at least 30 minutes and up to 1 hour.

Ingredients you will need

Cornmeal

Clams

Water

Equipment you will use

Bowl

Pot

Place 12-inch square of cheesecloth on work surface.

Equipment you will use

Cheesecloth

Place celery, parsley, thyme, bay leaves, and peppercorns in center.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Celery

Thyme

Roll up and tie with string.

Ingredients you will need

Roll

Place bouquet garni in large (at least 18-quart) pot. Half-fill pot with cold water and bring to boil over high heat.

Ingredients you will need

Bouquet Garni

Water

Equipment you will use

Pot

Add 1 lobster headfirst; cover pot. Boil until lobster is almost cooked through and shell turns bright red, about 8 minutes. Using tongs, transfer lobster to bowl. Repeat with remaining lobsters.

Ingredients you will need

Lobster

Equipment you will use

Tongs

Bowl

Pot

Add potatoes and onions to pot. Ladle off cooking liquid into large bowl, leaving enough to cover vegetables; reserve liquid in bowl. Bring liquid in pot to boil. Cover; cook potatoes and onions 10 minutes.

Ingredients you will need

Vegetable

Potato

Onion

Equipment you will use

Ladle

Bowl

Pot

Layer sausages and corn atop vegetables. Cover; cook until potatoes are just tender, about 10 minutes.

Ingredients you will need

Vegetable

Potato

Sausage

Corn

Rinse clams thoroughly. Arrange clams atop corn and sausages.

Ingredients you will need

Sausage

Clams

Corn

Place lobsters atop clams. Cover pot tightly with lid or, if necessary, cover tightly with overlapping large sheets of foil. Boil until clams open, about 12 minutes.

Ingredients you will need

Lobster

Clams

Equipment you will use

Aluminum Foil

Pot

Remove from heat.

Transfer lobsters to work surface, shell side down.

Ingredients you will need

Lobster

Place tip of large knife in center of 1 lobster.

Ingredients you will need

Lobster

Equipment you will use

Knife

Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut lobster in half from center to end of tail. If necessary, use kitchen shears to cut through shell. Repeat with remaining lobsters. Mound clams (discarding any that did not open), lobsters and sausages on large platter; reserve cooking broth in pot. Surround seafood with corn, potatoes and, if desired, onions.

Ingredients you will need

Lobster

Potato

Sausage

Seafood

Onion

Broth

Clams

Corn

Equipment you will use

Knife

Pot

Sprinkle vegetables with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Sprinkle with parsley; garnish with lemon wedges. Cover with foil to keep warm.

Ingredients you will need

Lemon Wedge

Parsley

Equipment you will use

Aluminum Foil

Melt seasoned butter in saucepan; divide among 6 ramekins. Discard bouquet garni from pot. Taste broth; season with pepper.

Ingredients you will need

Bouquet Garni

Butter

Pepper

Broth

Equipment you will use

Ramekin

Sauce Pan

Pot

Add some of reserved lobster cooking liquid if broth is too salty. Bring broth to boil; divide among 6 soup cups.

Ingredients you will need

Lobster

Broth

Soup

Serve seasoned butter and broth alongside vegetables, sausages, and seafood.

Ingredients you will need

Vegetable

Sausage

Seafood

Butter

Broth

Equipment

Ingredients

Servings:

0teaspoons

whole black peppercorns 237milliliters

(2 sticks) butter, room temperature 2

celery stalks, cut crosswise in half 1teaspoon

dried basil 2smalls

dried bay leaves 6

ears of corn, husked 6servings

Chopped fresh parsley 3larges

garlic cloves, finely chopped 6servings

Lemon wedges 72

littleneck clams, scrubbed 2kilograms

live lobsters 6smalls

onions, peeled 1teaspoon

dried oregano 6larges

fresh parsley sprigs 12smalls

(about 2-inch-diameter) red-skinned potatoes, scrubbed 680grams

fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 servings 6

fresh thyme sprigs 59milliliters

yellow cornmeal

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.