New England Clambake: Al Roker Cooks Up A Regional Favorite | TODAY
It’s Fourth of July weekend, and if you’re looking for some seafood to have at your barbecue, TODAY’s AL Roker has you covered: He demonstrates how to throw an old-fashioned New England clambake with shrimp and mussels.
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New England Clambake: Al Roker Cooks Up A Regional Favorite | TODAY
New England Clam Bake
Chef Brad Rice from Vince & Joe's Gourmet Market demonstrates how to make one.
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Backyard New England Clam Bake in a Weber Kettle
If you have ever wanted to have a traditional New England Clam Bake but don’t have a beach nearby, you have to try this New England Clam Bake in a Weber Kettle! I teamed up with Klondike Brands and Greg from Ballistic BBQ fame to solve the dilemma of no beach! We simply created a beach in our Weber Kettle to bring the sensation to your backyard. To say this turned out perfectly is an understatement!
I want to thank Klondike Brands and Greg at for making this video possible!
Be sure to visit Klondike Brands for even more great recipes at
Equipment used on this episode:
Weber 22.5” One-Touch Gold BBQ -
Weber Rapidfire Chimney Charcoal Starter -
Dried Seaweed - or
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Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!
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(Full disclosure: This is video is a compensated production, sponsored by Klondike Brands.)
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Pairing Food with Beer: New England Clambake with Lobster
New England Clambake with Lobster paired with Saison or Farmhouse Ale.
New England Clam Bake Recipe | Chef Marcus Ware | Greydon House Restaurant | STAUB
Recreate a New England classic dish of a clam bake. A home cooked version that you can cook in a STAUB for a family, a dinner party for summer, or individual dishes as well.
This dish really embraces where we are and who we are here at Greydon House, on Nantucket surrounded by the ocean, a very heavily cultured part of New England. A dish that is classically New England. Our version of the dish that we do in the Staub reflects all of the ingredients that you would find in a traditional clam bake at the beach, and have just as much fun.
New England Clam Bake
Chef Marcus Ware, Greydon House
Nantucket, MA
Prep Time: 30 minutes
Cook Time: 65 – 70 minutes
Skill Level: Easy
Serves 4
Ingredients
1 ½ lb. fingerling potatoes, scrubbed
2 tablespoons butter
Sea salt to season
1 tablespoon olive oil
1 onion, finely sliced (11oz)
1 head garlic
1 sprig thyme
1 bay leaf
1 stick lemongrass, minced
1 cup white wine
2 cups fish stock
1 cup heavy cream
1 ¼ lb. lobster
2 crab legs (we used King crab)
1lb. mussels, cleaned and debearded
1lb. clams, scrubbed (we used Maine Steamers)
12 oz Andouille sausage, grilled then diagonally sliced (about 2 cups)
1 ½ cups fresh corn (from 2 ears of corn) cut into thirds
1 bunch carrots, cut diagonally into 1 inch pieces (9 oz or about 1 ½ cups)
4 oz. seaweed, chopped (we used north Atlantic)
3 tablespoons chopped parsley
Instructions
Preheat oven to 400 °F
Cut the ends off the fingerling potatoes so there is a flat surface on both ends. Add the butter and a large pinch of sea salt to a small oval Staub baking dish and arrange the potatoes in it so they stand up. Place the lid on and cook them over a medium heat for 10-15 minutes until golden brown. Turn over and cook again for around 10-15 minutes until both sides are golden brown. Reserve in a warm place until you are ready to serve.
Heat 1 tablespoon olive oil in a 7 quart Staub cast iron cocotte over a medium-low heat. Add the sliced onions plus a sprinkle of sea salt and cook until soft, around 10 minutes. The onions should not get any color. Add the garlic, thyme, bay leaf and lemongrass. Stir and cook a further 2 minutes.
Add the white wine and let it come up to boil, then add the fish stock and cream, bring back to a boil and turn the heat down to a simmer. Season again.
Add the lobster and crab to the center of the pot. Next add the clams, mussels, corn, carrots and grilled Andouille sausage. Cover with seaweed, add lid and place into the pre-heated oven. Bake for around 20-25 minutes, or until mussels and clams have opened and the lobster is bright pink.
Remove from the oven and sprinkle with fresh chopped parsley. Serve with potatoes and grilled toast.
Notes
You can either serve this clambake family style in the middle of the table or you can break it down and serve individual portions.
The seaweed adds authenticity and flavor but if you are unable to source it you can leave it out. The clambake will still be delicious!
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Hosting a New England Clam Bake.
Forget about hamburgers and hot dogs try a clam bake this Labor Day!