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Stove-Top Clambake

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

  • Servings: 6

Photography: Bryan Gardner


  • 1 1/4 cups dry white wine, such as Pinot Grigio
  • 1/4 cup water
  • 6 garlic cloves
  • 2 large shallots, quartered, root ends left intact
  • 1 1/2 pounds small red potatoes, scrubbed
  • 1/2 to 3/4 teaspoon red-pepper flakes (optional)
  • 6 ears corn, shucked and halved
  • 60 littleneck clams, scrubbed
  • 2 lemons, quartered
  • 1 pound shell-on extra-jumbo shrimp (16 to 20)
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh oregano leaves


  1. In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and 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.

  2. With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve 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.

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