There’s nothing like a East Coast clambake to signify summer. This recipe is traditionally prepared in a beachside fire pit but can also be made in-house. The style of preparation derives from early Native Americans of the region, who regularly harvested clams especially native Quahog clams, which are popular in Rhode Island.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 onions, cut into wedges
- 6 garlic cloves
- 1 bottle (12 oz) pale ale or beer
- 1 cup water
- 1½ lb small potatoes
- 1 lb hot dried chorizo, cut into ½-inch pieces
- 1 Tbsp salt
- 3 medium-size lobsters
- 36 clean, scrubbed littleneck clams
- 4 ears of corn, cut in half
- 2 lb mussels, scrubbed and debearded
- 30 large shrimp, shell on
- 2 Tbsp butter
- 2 lemons
Directions
- Mix onions, garlic, beer, and water in a large pot.
- Place a steamer basket within the pot.
- Place potatoes, chorizo, and salt to basket. Bring water mixture to a boil over high heat.
- Add lobsters to water and cook, covered, over high heat for about 15 minutes.
- Add clams and corn, then cook, covered, for another 6 minutes.
- Add mussels and shrimp, then continue cooking until mussel shells open and the shrimp are cooked, about 4–8 minutes.
- Remove seafood, corn, potatoes, and chorizo with tongs, and transfer these items to large platters or baking sheets.
- Discard any unopened clams and mussels.
- Strain the remaining liquid into a bowl. Add butter and swirl until melted.
- Squeeze lemon juice over the whole dish and used buttered sauce to dip food into.
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