The ultimate one-pot clambake is just so much fun! And you don’t need a beach -- or an afternoon tending to the fire pit -- to make this quintessential summer feast!
Part of the great meal is unleashing the flavor of our homemade spice mix, a new spin on the clambake classic Old Bay. Below is the recipe for that and a yummy summer dessert.
The Ultimate One-Pot Clam Bake
Serves 8
Ingredients
- 1 750-ml bottle of dry white wine
- 2 1/2 pounds of small new potatoes (about 1” in diameter)
- 8 live lobsters, about 1 1/4 lb each
- 8 large eggs
- 8 ears of corn, husked, halved
- 4 celery stalks, cut diagonally into 1/2” pieces
- 1 1/2 pounds spicy smoked sausage (such us Linguiça, Kielbasa, or Andouille), cut into 2” pieces
- 2 lemons, quartered, sliced
- 1 orange, quartered, sliced
- 1 head of garlic, cloves separated
- 1 large bunch thyme
- 4 pounds of little neck, Manila, or steamer clams, scrubbed
- 2 pounds of mussels, scrubbed and debearded~
- Chile- Thyme Spice mix (see recipe çΩ≈below)
- 1 cup (2 sticks) salted butter, melted.
Instructions
You will need a 30-quart three-piece steaming pot.
(If you don't have a large steaming pot, reduce the ingredients by half and cook in two large 8-10 quart pots.)
Place the steamer basket in a 30-quart pot. Add wine and 12 cups of water; cover and bring to a boil.
Add potatoes, cover, and cook 5 minutes.
Add lobsters and eggs; cover and cook for 10 minutes.
Gently nestle corn and the next six ingredients (and little necks, if using) in the pot. Cover and cook 5 minutes.
Add Manila clams or steamers (if using), cover, and cook for 10 minutes.
Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open).
Peel one egg and cut it in half. If it is hard-boiled, lobsters are ready.
Using a slotted spoon and tongs, transfer the clambake to a large platter or a table covered with newspaper.
Sprinkle with spice mix. Pour the broth from the pot into small bowls, leaving any sediment behind.
Serve the clambake with broth and melted butter. Serve with cold beer if you like.
And now the recipe for our spice mix.
Chile-Thyme Spice Mix
Makes about 1/4 cup
- 2 dried chiles de arbol, stemmed
- 4 teaspoons coarse sea salt
- 4 teaspoons of finely grated lemon zest
- 4 teaspoons fresh thyme leaves
Pulse chiles in a grinder until coarsely ground. Transfer them to a small bowl and add the salt.
Scatter lemon zest on a 6" by 6” piece of parchment paper and microwave on high for one minute.
Add thyme to parchment paper and microwave until dry (about 1 1/2 more minutes, though times may vary).
Let cool and lightly crush zest and thyme; combine with crushed chiles and salt.
And how about a fantastic summer dessert?
Marshmallow-Creme Hot Fudge Sundaes
Makes 2 cups
Stir in store-bought marshmallow cream to give this chocolate sauce its delightful fudge texture.
Ingredients
- 12 ounces semisweet chocolate, chopped
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon instant espresso or coffee
- 1 cup plus 2 tablespoons of heavy cream
- 6 tablespoons of marshmallow cream
- Vanilla Ice cream
Instructions
Combine chocolate, cocoa powder, and espresso in a large bowl.
Bring cream to just a simmer in a small saucepan over medium heat; pour over the chocolate mixture.
Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow cream into chocolate. Let cool, cover, and chill.
Rewarm before serving. Serve warm sauce over ice cream. Garnish with sprinkles, nuts, or cookies as desired.