Clam Bake

17 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by DENISEK1

Ingredients

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
1/2 pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
1/4 cup dry vermouth (optional)
3/4 cup butter, divided
1 loaf French bread

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Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
1078 cal
54%

Fat
39.5 g
61%

Carbs
137.4 g
44%

Based on a 2,000 calorie diet

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Reviews (17)

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107

StylinCook

Aug. 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......." See more"

nokidoki

Jul. 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...." See more"

SJRJA

Jul. 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..." See more 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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