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Classic Clambake
Created by: Howcan Team
Ingredients
- 12 small red potatoes
- 6 ears of corn, husked and halved
- 2 pounds of littleneck clams, scrubbed
- 1 pound of mussels, debearded and scrubbed
- 1 pound of large shrimp, peeled and deveined
- 1 pound of kielbasa sausage, cut into 2-inch pieces
- 2 onions, sliced
- 4 cloves of garlic, minced
- 1/4 cup of Old Bay seasoning
- 1/4 cup of melted butter
- 1/4 cup of chopped fresh parsley
- 4 lemons, halved
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a boil. Add the potatoes and cook for 10 minutes.
- Add the corn to the pot and cook for an additional 5 minutes.
- Add the clams, mussels, shrimp, kielbasa, onions, and garlic to the pot. Sprinkle with Old Bay seasoning. Cover and cook for 10-15 minutes, or until the clams and mussels have opened and the shrimp is pink and cooked through.
- Drain the contents of the pot and discard any clams or mussels that did not open.
- Arrange the clambake on a large serving platter. Drizzle with melted butter and sprinkle with chopped parsley. Season with salt and pepper to taste.
- Serve with halved lemons for squeezing over the seafood.
Clambake is a traditional New England seafood feast that dates back to the early days of American colonial history. This iconic dish originated with the indigenous peoples of the region, who would cook a variety of seafood, including clams, lobsters, and fish, along with potatoes, corn, and other vegetables, in a pit lined with hot rocks and seaweed. The dish has since evolved into a popular summer tradition, with variations found in coastal regions across the United States. Notable chefs and restaurants in New England, such as Woodman's in Essex, Massachusetts, are renowned for their expertise in preparing this classic dish. The key to a perfect clambake lies in the freshness of the seafood and the careful layering of ingredients to ensure even cooking. For a unique twist, some chefs incorporate beer or wine into the steaming process to infuse the seafood with additional flavor. Today, the best versions of this dish can still be found in New England, where the tradition of clambakes continues to thrive.
90 min
6
350 calories
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