ISSUE #10: One-Pot Clambake
Days spent splashing in the surf and watching the sun sink endlessly into the ocean are what most of us yearn for when summer rolls around. So raise your glass, gather your friends and take a page from New England this season by hosting your own clambake! Whether you’re kitchen bound or beach combing, we have a sure fire way to enjoy this tradition with a little help from Bon Appétit Magazine. Serves: 8
- One 750 ml bottle of dry white wine
- 2 ½ pounds of small new potatoes, about 1-inch in diameter
- 8 live lobsters, about 1 ¼ pound each
- 8 large eggs (whole, with shell)
- 8 ears of sweet white corn, husked and halved
- 4 celery stalks, cut diagonally into ½-inch pieces
- 1 ½ pounds spicy smoked sausage (such as kielbasa or andouille) cut into 2-inch pieces
- 2 lemons, quartered and sliced
- 1 orange, quartered and sliced
- 1 head of garlic, cloves separated
- 1 large bunch thyme
- 4 pounds little neck, Manila or steamer-clams, scrubbed
- 2 pounds mussels, scrubbed and debearded
- 1 cup (2 sticks) salted butter, melted
Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes then cover and cook for 5 minutes. Add lobsters and eggs; cover and cook for 10 minutes.
Gently nestle corn, celery, spicy sausage, lemons, orange, garlic, thyme (optional littleneck clams) in pot, cover and cook for 5 minutes. Add manila clams or steamers (if using) cover and cook for additional 10 minutes. Add mussels, cover and cook until all shellfish open, approximately 5 minutes. Discard any shellfish that do not open. Peel 1 egg from pot and cut in half. If it’s hard-boiled, lobsters are ready.
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered in newspaper. Sprinkle with salt and pepper to taste, you can use other seasonings if desired, like chili for added heat as well. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
PAIR: Browne Family Vineyards 2015 Grenache Rosé Columbia Valley
Pale pink in hue, this Rhone-influenced rosé shows aromas and flavors of strawberry, guava, rhubarb and spice. Its crisp, racy acidity is balanced by the richness of light barrel-aging. A perfect pairing for your New England-style clambake!