Seafood, especially in New England, screams summer you know?
There is nothing more New Englandie then a good ol’ fashion clambake!
The lobster, shrimp, clams, mussels. I’M SALIVATING.
I LOVE clambakes and since Justin and I haven’t had the chance to go to the beach that much this summer, I decided to bring the beach to us!
This clambake recipe is V simple, and all you need is a BIG ASS pot to cook all the goodies in.
Simply layer the veggies with the seafood, put a little seasoning in and steam.
That’s it!
Told ya it was easy. Now pick out your favorite crustaceans and get to cooking.
Xx
K
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Ingredients
- 1 cup cold water
- 2 cups white wine
- 3 tbsp. Old Bay seasoning
- 1 tsp. sea salt
- 4 cloves garlic
- 3 in shallots cut in half
- 1 lb. mixed baby potatoes
- 1 ½ lb. lobster
- 1 lb. mussels
- 1 dozen steamer clams
- 2 ears corn cut in half
- cup ¼flat leaf parsley chopped
- Lemon to garnish
- More Old Bay for Seasoning
- Melted butter to dip
Ingredients
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Instructions
- In a BIG ASS POT, bring the water, wine, Old Bay, salt and garlic to boil.
- Add in the shallots and the potatoes, cover and cook for 15 minutes on medium-high heat.
- Add the lobster, cover and cook for 3 minutes.
- Add in the mussels, clams and corn, cover and cook for 8-10 minutes or until the mussels and clam shells have opened.
- Grill your lemon, or place directly on the gas for a charred flavor.
- Remove the pot from heat and drain the liquid, keeping the shallots and garlic.
- Add all ingredients, including the lemon to a double bagged paper bag. Add parsley and more Old Bay to taste.
- Shake bag and then empty the bag directly onto the table with old newspaper or butcher paper as the liner.
- Serve with melted butter and more lemon.
- Enjoy!
Recipe Notes
Do not eat clams and mussels if the shells have not opened. I like to add a lot of Old Bay! To get that more beach taste, try using seaweed at the bottom of the pan with just salt water.
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