advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

One-Pot Clambake

  • Prep:
  • Total Time:
  • Servings: 6
One-Pot Clambake

Source: Everyday Food, July/August July/August 2012

Ingredients

  • 1 1/4 cups dry white wine
  • 6 cloves garlic, peeled
  • 2 large shallots, quartered and peeled (root end left intact)
  • 1 1/2 pounds small red potatoes
  • Red-pepper flakes (optional)
  • 6 ears corn, shucked and halved
  • 5 dozen clams, scrubbed
  • 2 lemons, quartered
  • 1 pound shell-on extra-jumbo shrimp (16 to 20)
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano leaves

Directions

  1. In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon 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; discard any unopened clams. Pour broth 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.

Related Topics