One Pot Clam Bake

Name: One Pot Clam Bake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 4 celery stalks, cut diagonally into 1/2 inch pieces; 2 kilograms littleneck, Manila, or steamer clams, scrubbed; 750 milliliters dry white wine; 8 ears of corn, husked, halved; 8 larges eggs; 1 head garlic, cloves separated; 2 lemons, quartered, sliced; 8 live lobsters, about 1 1/4 pounds each; 907 grams mussels, scrubbed, debearded; 1 kilograms new potatoes, about 1 inch in diameter; 1 orange, quartered, sliced; 237 milliliters (2 sticks) salted butter, melted; 680 grams spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces; 1 large bunch thyme

One Pot Clam Bake might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 989 calories, 58g of protein, and 54g of fat per serving. Head to the store and pick up lemons, eggs, new potatoes, and a few other things to make it today. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Place a steamer basket in 30-quart pot.

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Steamer Basket

Pot

Add wine and 12 cups water; cover and bring to a boil.

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Water

Wine

Add potatoes; cover and cook 5 minutes.

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Potato

Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes.

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Lobster

Corn

Egg

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Pot

Add Manila clams or steamers (if using), cover, and cook 10 minutes.

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Manila Clams

Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.

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Shellfish

Lobster

Mussels

Egg

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper.

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Slotted Spoon

Tongs

Sprinkle with spice mix.

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Seasoning Mix

Pour broth from pot into small bowls, leaving any sediment behind.

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Broth

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Bowl

Pot

Serve clambake with broth and melted butter.

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Butter

Broth

Bon Appétit

Equipment

Ingredients

Servings:

celery stalks, cut diagonally into 1/2 inch pieces 2kilograms

littleneck, Manila, or steamer clams, scrubbed 750milliliters

dry white wine 8

ears of corn, husked, halved 8larges

eggs 1head

garlic, cloves separated 2

lemons, quartered, sliced 8

live lobsters, about 1 1/4 pounds each 907grams

mussels, scrubbed, debearded 1kilograms

new potatoes, about 1 inch in diameter 1

orange, quartered, sliced 237milliliters

(2 sticks) salted butter, melted 680grams

spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces 1large bunch

thyme

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well 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. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.