Ingredients with Measurements:
- 2 lbs of small red potatoes, halved
- 2 ears of corn, cut into thirds
- 1 lb of smoked sausage, sliced
- 1 lb of littleneck clams, scrubbed
- 1 lb of mussels, scrubbed and debearded
- 1 lb of shrimp, peeled and deveined
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 lemon, sliced
- 1/4 cup of butter, melted
- 1/4 cup of olive oil
- 1/4 cup of chopped parsley
- Salt and pepper to taste
- Old Bay seasoning to taste
- 4 cups of water
Special equipment needed:
- Large pot with a lid
- Tongs
- Serving platter
Step-by-step instructions:
1. In a large pot, add the potatoes, corn, sausage, onion, garlic, lemon slices, melted butter, olive oil, and Old Bay seasoning. Season with salt and pepper to taste.
2. Pour 4 cups of water into the pot and stir to combine all ingredients.
3. Bring the pot to a boil over high heat, then reduce the heat to medium-low and cover with a lid. Simmer for 10-15 minutes or until the potatoes are tender.
4. Add the clams, mussels, and shrimp to the pot. Cover with the lid and cook for an additional 5-7 minutes or until the clams and mussels have opened and the shrimp are pink and cooked through.
5. Remove the pot from the heat and sprinkle chopped parsley over the top.
6. Using tongs, transfer the seafood and vegetables to a serving platter.
7. Serve hot with additional lemon wedges and melted butter on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 28g
Protein: 42g
Carbohydrates: 33g
Fiber: 4g
Sugar: 4g
Sodium: 1400mg
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold or fingerling potatoes.
- Smoked sausage can be substituted with Andouille sausage or chorizo.
- Littleneck clams can be substituted with Manila clams or cockles.
- Mussels can be substituted with clams or scallops.
- Shrimp can be substituted with crab or lobster.
Variations:
- Add chopped celery, carrots, and bell peppers for additional vegetables.
- Use beer or white wine instead of water for a different flavor.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to scrub the clams and mussels thoroughly before cooking.
- Discard any clams or mussels that do not open during cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve on a large platter with lemon wedges and chopped parsley sprinkled over the top.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the potatoes are not cooked through, simmer for an additional 5-10 minutes until tender.
Food safety advice:
Make sure to discard any clams or mussels that do not open during cooking.
Food history:
The clam bake is a traditional New England dish that dates back to Native American times. It was traditionally cooked on the beach in a pit lined with hot rocks and seaweed.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for a summer gathering or a seafood feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Salty, Herbaceous, Briny