Clam Bake

Clam Bake

19 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
DENISEK1
Recipe by  DENISEK1

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 half 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 to serve. Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.

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Reviews (19)

Rate This Recipe
StylinCook
116

StylinCook

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
86

nokidoki

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
65

SJRJA

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1078 cal
  • 54%
  • Fat
  • 39.5 g
  • 61%
  • Carbs
  • 137.4 g
  • 44%
  • Protein
  • 41.3 g
  • 83%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 2888 mg
  • 116%

Based on a 2,000 calorie diet

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