Recipes Ingredients Seafood Recipes Shrimp Recipes One-Pot Clam Bake 3.4 (125) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print