Best 3 Easy Summer Clambake Recipes

Indulge in the flavors of the sea with our comprehensive guide to summer clambakes, a culinary celebration that brings together fresh seafood, succulent vegetables, and savory seasonings. From the classic New England clambake to variations inspired by diverse coastal regions, we offer a delectable selection of recipes that capture the essence of this beloved summertime tradition. Discover the art of creating a traditional clambake with a step-by-step guide that ensures perfectly cooked clams, lobsters, mussels, and corn. For a taste of the Pacific Northwest, try our salmon clambake, featuring wild-caught salmon fillets and a medley of vegetables. Transport yourself to the shores of Louisiana with our Cajun clambake, where spicy andouille sausage and aromatic Cajun spices elevate the seafood experience. Vegetarians will delight in our hearty vegetable clambake, showcasing a symphony of grilled vegetables and a flavorful broth. And for a unique twist, try our clambake foil packets, which offer a convenient and portable way to enjoy this classic dish. Each recipe is carefully curated to provide a memorable and delicious clambake experience, whether you're hosting a backyard gathering or enjoying a seaside picnic. So gather your friends and family, fire up the grill, and embark on a culinary adventure that celebrates the bounty of the sea.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Ingredients

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.

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 the ingredients and equipment you need. This will help you avoid scrambling around in the middle of the clambake.
Choose fresh seafood: Fresh seafood is essential for a successful clambake. Look for seafood that is bright and shiny, and avoid any seafood that has an off odor.
Don't overcrowd the pot: When cooking the seafood, don't overcrowd the pot. This will prevent the seafood from cooking evenly.
Season the seafood: Before cooking the seafood, season it with your favorite seasonings. This will help to enhance the flavor of the seafood.
Cook the seafood until it is cooked through: When cooking the seafood, cook it until it is cooked through. This will help to prevent the seafood from becoming tough or chewy.
Serve the seafood immediately: Once the seafood is cooked, serve it immediately. This will help to ensure that the seafood is hot and delicious.

Conclusion:

A clambake is a delicious and festive way to enjoy fresh seafood. By following these tips, you can create a clambake that your friends and family will love. So fire up the grill or build a fire in the backyard, and get ready to enjoy a delicious clambake!