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One-Pot Clambake Recipe

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This recipe for One-Pot Clambake, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Teskey
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds small new potatoes
8 ounces Spanish chorizo or kielbasa, sliced
1 large onion, thinly sliced
1 12- ounce bottle lager beer
4 bay leaves
Kosher salt and pepper
8 ears corn, cut into thirds
2 pounds large shrimp, shells on
4 dozen littleneck clams, scrubbed
2 baguettes, warmed
2 sticks butter, melted

Directions:
Directions:
Heat grill to high or cook on the stove over medium-high heat. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.
Cover the pot. Cook until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes.
Transfer to a large platter and serve with the bread and butter.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
hands on time: 15 min. total 40 min
Personal Notes:
Personal Notes:
This was delicious. 4 of us ate the whole dish. We sat at the table on the deck at the farm and enjoyed every bit. Found recipe in Real Simple magazine.

 

 

 

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