Best 2 Stovetop Clambake Recipes

Clambake, a traditional New England feast, is a delightful culinary experience that combines the flavors of the sea with fresh vegetables and herbs. This hearty dish is typically prepared in a large pot over an open fire, but can also be easily recreated on a stovetop. Our collection of stovetop clambake recipes offers a variety of options to suit every taste and preference. From the classic clambake with clams, potatoes, corn, and sausage to more creative variations featuring shrimp, lobster, and even vegetarian options, our recipes provide step-by-step instructions to guide you through the cooking process. Discover the secrets to creating a flavorful broth, selecting the best clams, and cooking each ingredient to perfection. Whether you're a seasoned pro or a beginner in the kitchen, our stovetop clambake recipes will help you create a memorable and delicious meal that will transport you to the shores of New England.

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

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

Ingredients

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.

STOVETOP CLAMBAKE

Stovetop Clambake image

This stovetop clambake is the best. There is NO LOBSTER in this one, even though I live in Maine.

Provided by Daune (pronounced "Dawn") Browne

Categories Seafood

Time 1h30m

Number Of Ingredients 24

Ingredients

1 bottle beer, such as pale ale or pilsner
2 c chicken stock
6 shallots, cut in half
6 garlic cloves, crushed or left whole
3 sprig(s) thyme
2 large bay leaves
1-2 tsp old bay seasoning
salt and freshly bround pepper, to taste
1 lb mini potatoes
2 smoked chorizo sausages or kielbasa, cut into thirds
4 corn on the cob, cut into thirds
1 lb little necks or manilla clams
1/2 lb mussels if desired
1 lb large shrimp, peeled, tail on, deveined
2 lemons, cut in half
parsley, chopped for serving
lemon wedges for serving
SEAFOOD SAUCE (IF DESIRED) MIX ALL TOGETHER
1/2 c ketchup
1/2 c chili sauce
1/2 c horseradish sauce
2 tsp worcestershire sauce
hot sauce to taste
juice of 1/2 to 1 lemon

Steps:

1. Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
2. When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
3. Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through...about 5-10 minutes.
4. With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.

Tips:

Choose fresh and high-quality ingredients: Fresh seafood, vegetables, and herbs will make all the difference in the flavor of your clambake. Look for seafood that is plump and has a briny smell, and vegetables that are crisp and brightly colored.
Don't overcrowd the pot: If you overcrowd the pot, the seafood and vegetables will not cook evenly. Cook the seafood and vegetables in batches if necessary.
Season the water: Season the water with salt, pepper, and your favorite herbs and spices. This will help to flavor the seafood and vegetables.
Cook the seafood and vegetables until they are just cooked through: Overcooked seafood and vegetables will be tough and chewy. Cook them until they are just opaque and tender.
Serve the clambake with your favorite dipping sauce: Serve the clambake with melted butter, tartar sauce, or your favorite dipping sauce.

Conclusion:

A clambake is a delicious and easy-to-make seafood feast that is perfect for any occasion. With a little planning and preparation, you can create a clambake that your family and friends will love. Clambakes can also be a great way to introduce children to new seafood and teach them about the importance of eating healthy. So next time you're looking for a fun and delicious way to enjoy seafood, give a clambake a try!