Clam Bake
Featured in Allrecipes Magazine

Clam Bake

22
DENISEK1 0

"This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal."

Ingredients 1 h 5 m {{adjustedServings}} servings 1383 cals

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Nutrition

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  • Calories:
  • 1383 kcal
  • 69%
  • Fat:
  • 74.1 g
  • 114%
  • Carbs:
  • 137.4g
  • 44%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 3133 mg
  • 125%

Based on a 2,000 calorie diet

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Directions

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  1. Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  2. Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  3. Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.
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Reviews 22

  1. 23 Ratings

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StylinCook
8/30/2007

Im Maine we do this with clams lobster potaotes and corn and use white wine or beer in place of the vermouth doesnt get any better than this....

nokidoki
7/17/2008

This was delicious and my guests loved it. Only one comment:Parboil the potatoes and cut the cooking time in half.It will keep the mussels from shriveling up.

SJRJA
7/22/2007

Very good base recipe -- I doubled the recipe and used a 12 qt. stock pot to cook it in. I was a little concerned that the broth might need a little something more so I added a bottle of clam juice, a half of a lemon, cut in chunks, and about 5 whole, peeled cloves of garlic. Also used baby Yukon gold potatoes which were fabulous.