Saturday, July 3, 2010

Update: Martha Stewart's Clambake Recipe

I posted about discovering clambakes last week (click here.) I wasn't able to find the recipe and amazing photos I saw in my Martha Stewart magazine online at the time. But thanks to Jen, here's the link to the MS recipe for an easy Stove-Top Clambake. The husband & I have a couple weekend trips planned with some friends this summer, so maaaybe we'll be able to have a clambake! I can't wait to try it out!

Here are some pics I took with my iphone of the magazine article. Seems easy-peasy enough. The caption says, place onions and garlic in the pot > then add potatoes and chorizo > next comes lobster > and plenty of clams and corn > top it all off with mussels and shrimp!


Serves 6 to 8

  • 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


  1. 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.

  2. 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.

1 comment:

  1. Very nice! You know "they" say clafoutis is lower fat than cake. Any excuse for more dessert, hey :) x