One-Pot Clambake

One-Pot Clambake
John Kernick
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preparation
15
minutes
cooking
40
minutes
Serves 8

Ingredients

2
pounds
small new potatoes
8
ounces
Spanish chorizo or kielbasa, sliced
1
large onion, thinly sliced
1
12-ounce bottle lager beer
4
bay leaves
kosher salt and pepper
8
ears corn, cut into thirds
2
pounds
large shrimp, shells on
4
dozen
littleneck clams, scrubbed
2
baguettes, warmed
2
sticks butter, melted

Directions

  1. Heat grill to high. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Add just enough water to cover potatoes. Add the corn, shrimp, and clams in layers. Cover the pot.
  3. Cook on grill until clams open, shrimp are opaque, and potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)
  4. Transfer to a large platter and serve with the bread and butter.
Yolanda Wikiel and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Protein 50 g
  • Carbohydrate 39 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 21 g
  • Sat Fat 8 g
  • Sodium 880 mg
  • Cholesterol 251 mg
What does this mean? See Nutrition 101.

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