Best 8 Easy Stovetop Clambake From Marthas One Pot Book Recipes

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Savor the flavors of a classic clambake without the hassle of a traditional outdoor gathering with this convenient stovetop version. This easy-to-follow recipe from Martha Stewart's "One Pot" cookbook brings the essence of a clambake right to your kitchen. Indulge in a delightful combination of tender clams, succulent shrimp, juicy mussels, flavorful kielbasa, and hearty potatoes, all infused with the aromatic essence of white wine, butter, and herbs. Discover the joy of preparing this seafood extravaganza in just one pot, ensuring a delectable and effortless dining experience.

Other recipes featured in the article include:

- **Classic Clam Bake**: Experience the traditional New England clambake with a step-by-step guide to cooking clams, mussels, lobster, corn, and potatoes in a flavorful broth.

- **Crab Boil**: Dive into a vibrant and spicy Louisiana-style crab boil, featuring an array of crab legs, shrimp, corn, and potatoes simmered in a zesty broth infused with Old Bay seasoning and Cajun spices.

- **Low Country Boil**: Embark on a culinary journey to the coastal regions of South Carolina with this Low Country boil, combining shrimp, sausage, corn, and potatoes in a flavorful broth infused with lemon, garlic, and cayenne pepper.

- **Shrimp Boil**: Enjoy a simpler yet equally delicious shrimp boil, featuring succulent shrimp cooked in a flavorful broth seasoned with Old Bay seasoning, lemon, and garlic.

- **Mussel Boil**: Delight in the briny goodness of mussels cooked in a savory broth infused with white wine, butter, and herbs.

These recipes offer a range of seafood boils and bakes, each with unique flavors and ingredients, ensuring an unforgettable seafood feast for any occasion.

Let's cook with our recipes!

ONE-POT CLAM BAKE



One-Pot Clam Bake image

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 12

1 1/4 cups dry white wine
6 cloves garlic, peeled
2 large shallots, quartered and peeled (root end left intact)
1 1/2 pounds small red potatoes
Red-pepper flakes (optional)
6 ears corn, shucked and halved
5 dozen clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves

Steps:

  • In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
  • With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

Nutrition Facts : Calories 463 g, Fat 11 g, Fiber 6 g, Protein 34 g, SaturatedFat 5 g

STOVETOP CLAMBAKE



Stovetop Clambake image

Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

2 large or 3 medium onions, cut into large wedges
6 garlic cloves
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed, well rinsed, for layering (optional)
1 1/2 pounds small new potatoes (white, red, or a combination)
1 pound hot dried chorizo, cut into 1/2-inch pieces
Coarse salt
3 lobsters (1 1/2 pounds each)
36 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
1 1/2 pounds large shrimp (about 30), shell-on
2 tablespoons unsalted butter (optional)
2 lemons, halved

Steps:

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.

EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK



Easy Stovetop Clambake From Martha's One-Pot Book image

Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes like summer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 13

1 1/4 cups dry white wine, such as Pinot Grigio
1/4 cup water
6 garlic cloves
2 large shallots, quartered, root ends left intact
1 1/2 pounds small red potatoes, scrubbed
1/2 to 3/4 teaspoon red-pepper flakes (optional)
6 ears corn, shucked and halved
60 littleneck clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh oregano leaves

Steps:

  • In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
  • With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

ONE POT CLAM BAKE



One Pot Clam Bake image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Steam     Dinner     Seafood     Clam     Lobster     Mussel     White Wine     Summer     Birthday     Family Reunion     Healthy     Engagement Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

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
Special Equipment
You'll need a 30-quart 3-piece steaming pot

Steps:

  • 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.
  • 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.

KITCHEN CLAMBAKE



Kitchen Clambake image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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.

STOVE-TOP CLAMBAKE



Stove-Top Clambake image

Provided by Chuck Hughes

Categories     main-dish

Time 50m

Yield 2 hefty servings

Number Of Ingredients 24

1/4 cup sea salt
2 pounds seaweed
2 (1 1/2 pound) live lobsters
4 ears of corn
2 fresh pork sausage links
6 small new fingerling potatoes
1 pound clams
3 lemons
Hot sauce, for serving
Lobster crackers, for serving
Compound butters, for serving, see recipes
6 cloves garlic
1 pound lightly salted butter, room temperature
Handful of fresh chives, finely chopped
Juice of 1 lemon
Pinch sea salt
1/2 pound lightly salted butter, room temperature
2 limes, the finely grated zest of 1 lime, and the juice of 2
Pinch sea salt
Freshly ground black pepper
1/2 pound lightly salted butter, room temperature
2 to 3 teaspoons smoked paprika
Dash of hot sauce (recommended: Tabasco)
Pinch sea salt

Steps:

  • Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
  • Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
  • Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
  • To make the garlic-chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate.
  • To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
  • To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot. Place the remainder back in the refrigerator for later use.

STOVETOP CLAMBAKE



Stovetop Clambake image

My "perfect day" would be on the beach in the summertime, in Montauk, on Martha's Vineyard, or on Lake Michigan, where I would sleep in, then mosey over to the shore and spend the day with the sand between my toes, swimming, kayaking, walking, and, of course, lounging. Dinner would be a clambake eaten on a picnic table-a festive, messy affair with friends and family all digging in together. This stovetop clambake brings my "perfect day" dinner to the table easily, anytime. All you do is layer clams and shrimp into a pot with fresh corn, baby potatoes, and celery, and after less than 20 minutes of cooking, pile it onto a platter, sprinkle with seasoning, and put it in the center of the table for everyone to share-no utensils necessary. It's a pot full of good, healthy fun that can make a regular weeknight feel like a mini-vacation. Serve it with a big plate of ripe tomatoes wedges drizzled with extra-virgin olive oil and sprinkled with sea salt.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

1 pound baby new potatoes (about 12)
3 ears fresh corn
4 stalks celery
1 pound large littleneck clams (about 16), scrubbed and soaked
1 pound extra-large shrimp (about 16 per pound), shell on
1 large lemon
2 teaspoons Old Bay seasoning or Creole seasoning
Unsalted butter, for serving, optional

Steps:

  • Bring about 1 1/2 inches of water to a boil in a large (8-quart) tall, narrow pot with a lid.
  • Halve the potatoes (or quarter if large), then add them to the boiling water, cover, and cook until almost tender, about 10 minutes.
  • Meanwhile, shuck the corn, then cut it crosswise into quarters; cut the celery crosswise on a diagonal into 2-inch-long pieces; and scrub the clams.
  • In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Cover and cook until the clams have opened and the shrimp is pink and just cooked through, 5 to 8 minutes more.
  • Use tongs and a large slotted spoon to transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning. Serve with butter for the corn and potatoes if desired.

MARTHA STEWART STOVE-TOP CLAMBAKE



Martha Stewart Stove-Top Clambake image

Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. Use the broth on the side to dip your seafood and nice thick chunks of french bread.

Provided by mommymakeit4u

Categories     One Dish Meal

Time 40m

Yield 1 clambake, 4-5 serving(s)

Number Of Ingredients 14

3 medium onions, cut into large wedges
6 garlic cloves
1 1/2 cups pale ale or 1 1/2 cups medium-bodied beer
1 cup water
1 1/2 lbs small new potatoes (white, red, or a combination)
1 lb hot chorizo sausage, cut into 1/2-inch pieces
coarse salt
4 -5 lobster tails
36 littleneck clams, scrubbed well
4 ears corn, husked and halved
2 lbs mussels, debearded and scrubbed well
1 1/2 lbs large shrimp, shell-on (about 30)
2 tablespoons unsalted butter (optional)
2 lemons, halved

Steps:

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
  • Serve liquid in individual ramekins.

Tips:

  • Use fresh clams: Fresh clams will have a briny, sweet flavor, while older clams may have a more fishy taste.
  • Purge the clams before cooking: Purging the clams in cold water for 30 minutes will help to remove any sand or grit from the shells.
  • Use a large pot: You'll need a large pot to fit all of the ingredients for the clambake. A Dutch oven or stockpot is a good option.
  • Don't overcrowd the pot: If you overcrowd the pot, the clams won't cook evenly and may not open.
  • Cook the clams over medium heat: Cooking the clams over medium heat will help to prevent them from overcooking and becoming tough.
  • Don't overcook the clams: Clams only take a few minutes to cook. Overcooking them will make them tough and chewy.
  • Serve the clams immediately: Clams are best served immediately after they are cooked. They can be served with melted butter, lemon juice, and crackers.

Conclusion:

A stovetop clambake is a delicious and easy way to enjoy fresh clams. With just a few simple ingredients and a little bit of time, you can have a delicious seafood feast in the comfort of your own home. So next time you're looking for a quick and easy seafood dinner, give this stovetop clambake recipe a try.

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