Reviews Add Rating & Review 125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
Back to One-Pot Clam Bake All Reviews for One-Pot Clam Bake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 40 mins Servings: 6 one-pot_clam_bake_1.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 6 one-pot_clam_bake_1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 6
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 6
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 6
6
one-pot_clam_bake_1.jpg
one-pot_clam_bake_1.jpg
Ingredients
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
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.
Reviews
Add Rating & Review 125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
Reviews
Add Rating & Review 125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
Add Rating & Review
125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
125 Ratings 5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
5 star values: 22 4 star values: 41 3 star values: 37 2 star values: 15 1 star values: 10
All Reviews for One-Pot Clam Bake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for One-Pot Clam Bake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
