One Pot Clam Bake Food

ONE-POT CLAM BAKE

Steps:

• In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
• With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

ONE POT CLAM BAKE

Steps:

• Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, 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 a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

KITCHEN CLAMBAKE

Steps:

• Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
• Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

ONE POT CLAMBAKE

Steps:

• In a very large stock or pasta pot, sauté onions in olive oil until light brown, add garlic and pepper flakes, green pepper and salt, sauté a few minutes longer.
• Add wine and reduce by half, add stock.
• Add potatoes and sausage, cook 10 minutes, until almost cooked through; add corn and herbs.
• Add seafood last, starting with items that take the longest to cook, shrimp should go into the pot last, cover pot tightly with lid after each seafood addition.
• Serve immediately from the pot, to retain the heat, large pasta dishes work best.
• Serve with plenty of hearty crusty bread, for mopping up the "soup".

CLAMBAKE IN A POT

Steps:

• Put the meat in the bottom of a very large pot, like a lobster pot.
• Add in the clams and mussels, then the potatoes.
• Top with the lobster and corn; add in ½ cup water.
• Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
• Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
• If not, recover and cook another 10 minutes or so.
• Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
• Serve, if you like, with melted butter.