One-Pot Clambake

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

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


  • 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


  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.


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