The Atlanta Journal-Constitution
STOVETOP CLAMBAKE
This is a full-on, New England-style clambake you can make in one pot on your stovetop — with hardly any prep required. Just be sure to soak and scrub the clams before cooking them to remove any sand, and add the ingredients to the pot in the order specified to ensure each item is properly cooked. In under 20 minutes, the perfectly steamed clams, shrimp, corn, potatoes and celery are ready to be scooped onto a big platter, squeezed with fresh lemon, and sprinkled with Old Bay Seasoning and parsley. If you want to go a different but equally delicious flavor direction, use Creole seasoning instead of Old Bay.
Note: Depending on how sandy the clams are, you may need to soak them in up to 3 changes of water, 20 minutes each time.
Make Ahead: The clams need to be soaked for 20 minutes before cooking.
Storage Notes: Refrigerate leftovers for up to 2 days.
Where to Buy: Littleneck clams can be found at well-stocked supermarkets or seafood stores.
1 pound baby new potatoes, left unpeeled and halved
16 littleneck clams, scrubbed, soaked for
20 minutes, then drained (see NOTE) 1¼ pounds extra-large shell-on shrimp (about 20)
3 ears fresh corn, shucked and quartered crosswise
4 large stalks celery, cut crosswise on the bias into 2-inch pieces
1 large lemon, halved
2 teaspoons Old Bay Seasoning or Creole seasoning, plus more to taste
¼ cup fresh flat-leaf parsley leaves Softened butter, for serving (optional)
Add about 1½ inches of water to a large (8-quart) tall, narrow pot with a lid and bring to a boil over high heat. Add the potatoes, return to a boil, then reduce the heat to medium-low, cover and cook until the potatoes are about halfway done, about 8 minutes.
In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Increase the heat to medium-high, cover and cook until the clams have opened and the shrimp is pink and just cooked through, 8 to 10 minutes more.
Using tongs and a large slotted spoon or spider, transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning, then garnish with the parsley leaves. If you like, serve with butter for the corn and potatoes and additional Old Bay or Creole seasoning.
NOTE: After soaking, check the clams by tapping on their shells; if they close up, this means they are alive. If they remain open, the clams are dead and should not be cooked. Also discard any clams with broken or cracked shells. Makes 4 servings.
Nutrition information per serving (4 clams, 5 shrimp, 3 potatoes, 3 pieces corn and 4 pieces celery): Calories: 344; total fat: 3 g; saturated fat: 1 g; cholesterol: 184 mg; sodium: 729 mg; carbohydrates: 45 g; dietary fiber: 5 g; sugar: 8 g; protein: 39 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.