Stove Top Clambake
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe’s success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
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Stove Top Clambake
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe’s success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
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| Servings | Prep Time |
| 8people | 20 |
| Cook Time |
| 20/25minutes |
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Ingredients
- 2cups white wine
- 1large bunch fresh thyme
- 8small celery stalkscleaned
- 1large yellow onionpeeled and quartered
- 1head garlic
- 4leaves fresh bay leaves
- 4/6drops tabasco sauce
- 2medium lemonsquartered
- 1 1/2pounds small baby Dutch yellow or new potatoes
- 81 pound live lobsters
- 10large eggs
- 3ears sweet corn, cut crosswise in 6 pieceshusked and halved
- 1pound chorizo, sliced
- 4pounds steamer clamsscrubbed
- 2pounds musclesscrubbed and debearded
- 1pound red shrimpcleaned, head on
- 1tablespoon Old Bay Seasoning
- 2stiks melted butter
Instructions
- Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add the thyme, garlic, the celery, onion, the bay leaves, tabasco, the lemons and then the potatoes; cover and cook 5 minutes.
- Add lobsters and eggs; cover and cook 10 minutes.
- Gently place corn and the chorizo in pot. Cover and cook 5 minutes. Add the steamers clams, cover, and cook 10 minutes. Add the mussels, shrimps, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it’s hard-boiled, lobsters are ready.
- Using a slotted spoon and tongs, transfer clambake to a very large platter or directly on the table covered with newspaper. Sprinkle with Old Bay Seasoning. Serve clambake with melted butter.