One-Pot Clam Bake

Name: One-Pot Clam Bake
Prep time: 10 min
Total time: 40 min
Ingredients: 1.25 cups dry white wine; 6 cloves garlic, peeled; 2 large shallots, quartered and peeled (root end left intact); 1.5 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; 0.5 cup chopped fresh parsley; 2 tablespoons chopped fresh oregano leaves

3.4

(125)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Servings:

6

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

Ingredients

1 ¼ cups dry white wine
6 cloves garlic, peeled
2 large shallots, quartered and peeled (root end left intact)
1 ½ 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
½ cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves

Directions

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.
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.