Bring the beach to your kitchen by simply layering seafood in a large pan for this home clambake. Cover an outside table with newspaper and pour the contents of the pot out. Dig in armed only with lobster crackers.–Valerie Aikman-Smith
LC Staycation Note
The problem with New England clambakes is that they tend to take place in New England. That is, until this staycation rendition came along. (You know what a staycation is, yes? Like a vacation, but you stay at home, hence staycation.) It works its magic in the oven instead of at the beach. It will get you pretty far in terms of pretending you’ve got sand between your toes, although you’re on your own for the actual sand and bonfire and salty air wafting in over the waves.
New England Clambake Recipe
- Quick Glance
- 20 M
- 30 M
- Serves 4
- 1 cup cold water
- 2 cups dry white wine
- 2 1/2 tablespoons Old Bay Seasoning (homemade or store-bought)
- 1 teaspoon coarse sea salt
- 4 garlic cloves, smashed
- 1 red onion, roughly chopped
- 2 pounds new potatoes, halved
- 2 (1 1/2 to 2 pounds each) lobsters
- 2 dozen Manila clams
- 4 ears fresh corn, cut into quarters
- Small bunch tarragon or flat-leaf parsley, roughly chopped
- 2 sticks (8 ounces) unsalted butter, melted
- Crusty bread
- 6 lemons, cut into wedges
- 1. In a ginormous stock pot over medium-high heat, bring the water, wine, Old Bay, salt, and garlic to a boil.
- 2. Add the onion and potatoes to the pot, cover, and cook for 15 minutes. Nestle the lobsters on top of the onion and potatoes, cover, and cook for 3 minutes. Add the clams and corn and continue to cook, covered, for 8 to 10 minutes more. Check to see if the clamshells have opened; if not, continue to cook until they have.
- 3. Carefully remove the pot from the heat and drain the cooking liquid. Tip the contents of the pot onto a table lined with newspaper or butcher paper or transfer to a large platter. (If you can’t trust your guests to be amicable about splitting the lobsters, you may wish to cut each one in half prior to serving.) Sprinkle everything with the herbs and serve with small bowls of melted butter along with the crusty bread and lemon wedges. Instruct guests to discard any clams that haven’t opened. (You may wish to set out some small buckets or dishes so folks know where to toss the spent lobster and clamshells.)
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New England Clambake Recipe © 2013 Valerie Aikman-Smith. Photo © 2013 Ryland Peters & Small. All rights reserved.
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