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One Pot Clam Bake

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Introduction

Discover the rustic charm of a true New England tradition with our One Pot Clam Bake. This hearty dish brings together fresh seafood and robust flavors, cooked to perfection in a single cast-iron vessel over an open flame. With minimal prep but maximum taste, it’s ideal for family gatherings or when you crave a delicious meal without the fuss.

Tips for this recipe

For optimal flavor and texture, ensure your lobsters are live before cooking. Quickly steam them in saltwater to freshen up their taste. When handling seafood, it’s crucial to do so safely – always wash hands after touching raw items to prevent cross-contamitation.

Why you will love this recipe

The One Pot Clam Bake captures the essence of coastal culinary traditions, offering a taste that’s both comforting and exciting. Its layers of flavors from smoky spices to zesty citrus will have your palate dancing. It’s more than just a meal; it’s an experience you want to share with friends and family.

Ingredients

  • 1 750 milliliters bottle dry white wine
  • 2 1/2 pounds small new potatoes, about 1 inch in diameter
  • 8 live lobsters, about 1 1/4 pounds each

Advised equipment

OXO Good Grips Cast Iron Skillet: Perfect for the clambake.

Instant Pot Duo 6 Quart: Ideal for quick prep and pressure cooking seafood to perfection.

Le Creuset Enameled Cast Iron Dutch Oven: Brings out the best in slow-cooked flavors.

Large Pot with Lid: Versatile for simmering and boiling seafood dishes.

History of the recipe

The One Pot Clam Bake has its roots in coastal New England, a region abundant with fresh seafood. This communal meal-making tradition harkens back to simpler times when families gathered around open flames and shared what nature provided. Over generations, this dish has become synonymous with the essence of New England’s maritime culture.

Fun facts about this recipe

The term ‘clam bake’ originates from the method of cooking over a bed of hot stones, which imparted an earthy flavor to the seafood. It is not just a meal but also a symbol of unity and community in coastal regions.

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One Pot Clam Bake

One Pot Clam Bake

amanda

Equipment

  • - OXO Good Grips Cast Iron Skillet: Nonstick cast iron skillet for even heat distribution and durability; perfect for sautéing seafood, or simmering in dishes like clam bake.

  • - Instant Pot Duo 6 Quart: Versatile electric pressure cooker with slow-cook, sauté, rice, yogurt maker and more; suitable for quick preparation of seafood dishes such as one-pot clam bake.

  • - Le Creuset Enameled Cast Iron Dutch Oven: Excellent heat retention and distribution properties make it ideal for slow-cooking, stewing, or directly using in a stovetop setup for dishes like clam bake.

  • - Large Pot with Lid: Stainless steel 6-quart pot; great for simmering and boiling seafood recipes such as clam bake over an open fire or stovetop.

  • - Cuisinart Performance Chef Food Processor: Helps in preparing ingredients efficiently, including chopping vegetables that might be part of the garnish for a dish like one-pot clam bake.

  • - Ankarsrum Wooden Masher & Sieve Set: Essential tools for mashing and sieving; useful in recipes requiring preparation steps, such as mixing seasonings or ingredients before cooking seafood dishes like clam bake.

  • - Large Kitchen Scissors: Handy tool for easily opening packaging and trimming any excess material that might be part of the meal preparation, including handling various seafood types.

  • - OXO Good Grips Wood Cutting Board: Provides a sturdy surface to safely prepare ingredients; ideal for cutting herbs or veggies used in one-pot clam bake recipes.

  • - Chef's Choice 12 Piece Silicone Cookie Sheet Set: Although primarily designed for baking, the silicone sheets can be handy as a nonstick surface alternative during food preparation steps for dishes like clam bake.

  • - Cuisinart Convection Toaster Oven: Offers an efficient cooking method with even heat distribution; perfect for roasting vegetables or small seafood pieces in a recipe similar to one-pot clam bake.

Ingredients

  • 1 750 milliliters bottle dry white wine

  • 2 1/2 pounds small new potatoes, about 1 inch in diameter

  • 8 live lobsters, about 1 1/4 pounds each

  • 8 large eggs

  • 8 ears of corn, husked, halved

  • 4 celery stalks, cut diagonally into 1/2 inch pieces

  • 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces

  • 2 lemons, quartered, sliced

  • 1 orange, quartered, sliced

  • 1 head of garlic, cloves separated

  • 1 large bunch thyme

  • 4 pounds littleneck, Manila, or steamer clams, scrubbed

  • 2 pounds mussels, scrubbed, debearded

  • Chile-Thyme Spice Mix

  • 1 cup (2 sticks) salted butter, melted

Instructions

1

Instruction 1

Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. 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. Add Manila clams or steamers (if using), cover, and cook 10 minutes. 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.
2

Instruction 2

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
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