Best 3 Clambake Packets Recipes

**Clambakes: A New England Tradition with a Twist**

Clambakes are a quintessential New England tradition that embodies the spirit of summer gatherings and coastal living. This culinary feast, often enjoyed outdoors near the beach or in a backyard, involves cooking a variety of seafood and vegetables in a flavorful broth, all wrapped in a seaweed-lined pot or foil packets. The result is a delectable medley of tender clams, succulent lobster, sweet corn, and aromatic potatoes, infused with the essence of the sea.

This article presents a collection of three distinct clambake recipes, each offering a unique take on this classic dish:

1. **Traditional Clambake Packets:** This recipe stays true to the authentic clambake experience, utilizing a pot lined with seaweed and filled with an assortment of seafood, vegetables, and seasonings. The pot is tightly sealed and placed over a bed of hot coals, allowing the ingredients to steam and cook to perfection.

2. **Foolproof Foil Packet Clambake:** For those seeking a simplified yet equally delicious clambake, this recipe employs aluminum foil packets as individual cooking vessels. Each packet is carefully assembled with a selection of seafood, vegetables, and seasonings, ensuring even cooking and a burst of flavors in every bite.

3. **Lobster and Corn on the Cob Clambake:** This recipe elevates the clambake experience by highlighting two New England favorites: lobster and corn on the cob. Plump lobster tails and tender corn cobs are steamed to perfection in a seasoned broth, resulting in a delightful combination of sweet and savory flavors.

Whether you prefer the traditional method of cooking in a seaweed-lined pot or the convenience of foil packets, these recipes offer a delightful culinary journey that captures the essence of a New England clambake. Gather your friends and family, fire up the grill or build a campfire, and indulge in this delectable seafood feast that celebrates the bounty of the sea.

Let's cook with our recipes!

GRILLED CLAMBAKE DINNER

Grilled Clambake Dinner image

You don't need a giant pot or a trip to Cape Cod to have a clambake. We've taken all your favorite New England-style ingredients and made them grill-friendly for a quick weeknight dinner or a fun meal for entertaining.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 tablespoons (1 stick) unsalted butter
1 tablespoon seafood seasoning, such as Old Bay, plus more for serving
1 small baguette, cut into 8 slices on a long bias
2 ears fresh corn, shucked
One 14-ounce kielbasa
1 pound large tail-on, peeled and deveined shrimp
12 ounces small red potatoes, sliced 1/8 inch thick
1 medium red onion, cut into 1/2-inch thick wedges
12 littleneck clams (about 1 pound), scrubbed and rinsed
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
Juice of 1 lemon, plus more lemon wedges for serving
1 clove garlic, grated
1 tablespoon chopped chives

Steps:

Prepare a grill for medium-high heat.
Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.

KITCHEN CLAMBAKE

Kitchen Clambake image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

Steps:

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

CLAM BAKE

Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories Main Dish Recipes Seafood Main Dish Recipes Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

Steps:

Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. Having everything organized will make the cooking process smoother and more enjoyable.
Fresh Ingredients: Use the freshest ingredients available. This will greatly enhance the flavor of your clam bake.
Seafood Selection: Choose high-quality seafood, such as clams, mussels, shrimp, and lobster. Feel free to mix and match different types of seafood to create your own unique combination.
Vegetables: Select a variety of vegetables that will complement the seafood. Some good options include corn on the cob, potatoes, carrots, and onions.
Herbs and Seasonings: Don't be afraid to experiment with different herbs and seasonings. Some popular choices include garlic, butter, lemon juice, and Old Bay seasoning.
Cooking Time: The cooking time will vary depending on the type of seafood and vegetables you are using. Generally, seafood cooks quickly, so be careful not to overcook it.
Serve Immediately: Clam bakes are best served immediately after cooking. This will ensure that the seafood is at its peak flavor and the vegetables are still crisp.

Conclusion:

Clam bakes are a delicious and easy way to enjoy fresh seafood and vegetables. By following these tips, you can create a delicious and memorable clam bake that your friends and family will love. So gather your ingredients, fire up the grill, and get ready to enjoy a delicious seafood feast!