One Pot Clam Bake
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
8 large
Egg1 large
Thyme (bunch)Directions:
1
Place a steamer basket in 30-quart pot
2
Add wine and 12 cups water; cover and bring to a boil
3
Add potatoes; cover and cook 5 minutes
4
Add lobsters and eggs; cover and cook 10 minutes
5
Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot
6
Cover and cook 5 minutes
7
Add Manila clams or steamers (if using), cover, and cook 10 minutes
8
Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open)
9
Peel 1 egg and cut in half
10
If it's hard-boiled, lobsters are ready
11
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper
12
Sprinkle with spice mix
13
Pour broth from pot into small bowls, leaving any sediment behind
14
Serve clambake with broth and melted butter
15
Place a steamer basket in 30-quart pot
16
Add wine and 12 cups water; cover and bring to a boil
17
Add potatoes; cover and cook 5 minutes
18
Add lobsters and eggs; cover and cook 10 minutes
19
Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot
20
Cover and cook 5 minutes
21
Add Manila clams or steamers (if using), cover, and cook 10 minutes
22
Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open)
23
Peel 1 egg and cut in half
24
If it's hard-boiled, lobsters are ready
25
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper
26
Sprinkle with spice mix
27
Pour broth from pot into small bowls, leaving any sediment behind
28
Serve clambake with broth and melted butter