One-Pot Clambake | Everyday Food with Sarah Carey
Today's recipe is a clambake that you can do on your stove top. In one pot. Intrigued? I thought so!
Sarah's Tip of the Day:
Tune in to the video to watch me make this fun and festive kitchen clam bake. I'll show you the right order to put the ingredients into the pot, plus I'll demonstrate how to really get rid of all the grit in the clams.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Recipe 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
Get the recipe:
More Seafood Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
One-Pot Clambake | Everyday Food with Sarah Carey
Home & Family - How to Throw a Backyard Clambake
Chef Ben Ford shows how to throw a Backyard Clambake! Ben's recipe gives due deference to his California roots by incorporating fresh artichokes and Dungeness crab. Ben also demonstrates one of his own culinary creations, hogtied corn on the cob.
Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network
Ina loads her kitchen clambake with kielbasa, clams, mussels and shrimp steamed in a leek and white wine broth for a taste of the sea without the sand!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Kitchen Clambake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Ingredients
1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine
Directions
Directions
Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #KitchenClambake
Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network
A NEW ENGLAND CLAMBAKE
A beautiful day to celebrate our friend Ann’s birthday with a clambake. A big kudos to Mitch and Travis.
The Layers:
layer of seaweed
layer of potatoes
layer of corn
another layer of seaweed
layer of clams and mussels - still in mesh bags
lobster
final layer of seaweed
Cover with wet burlap bags
Thanks to Bensound for the royalty free music.
Jasper White Demonstrates an Indoor Clambake
Jasper White of Summer Shack adapts a traditional beachfront clambake for the home cook, demonstrating how the ingredients--clams, lobster, mussels, corn, and chorizo--can be steamed on a home stove.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Jasper White Demonstrates an Indoor Clambake
How To Shell Out For A Beach Clambake (With Lobster & Chicken & Corn & Farideh)
At MUNCHIES, we love social events--you know, like, mixers, formals, clambakes, and trips to the Cape (in our case, Long Island).
Culinary Director Farideh Sadeghin took a trip out to Long Island, New York to go diving for clams. Then she headed back to shore to show us how to make the ultimate beach clambake, complete with chicken, sausage, lobsters, corn, potatoes, and of course, freshly-caught clams. Her method uses different layers of seaweed and raw eggs that turn to hard boiled once the cooking is complete. Summer might be coming to an end, but there's still time to clam!
Check out the recipe for a perfect clambake, here:
Subscribe to Munchies here:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: