One Pot Clam Bake

This recipe is very good, perfect for a summer evening among friends. Modifications we made: Used lobster claws instead of whole lobster, added shrimp. Also added an onion to the broth. Very tasty!! Will use this recipe again! It was soo good, it didn't even need butter. Also, made the spice mixture but forgot to use it!

• lisdani17

• New Jersey

• 8/26/2017

We've made this recipe enough times that it's become a summer event that friends all want to attend. We've used lobster and crab depending on people's choices and it always works perfectly. The best pot for the full menu is a turkey fryer, it get set up out in yard for cooking so no "fishy" smell in house! As people have mentioned, skip all the appy's and have lots of chilled wine to go with.

• lindsayfthompson

• Calgary, AB

• 3/1/2017

This recipe is a WINNER! It comes together easily and it tastes wonderful. I wasn't going to use the whole lobsters because they weren't available but I did get lobster claws that were cooked. I added them in at the last with prawns. I used linguica and I most likely always will. Everyone raved about it. The Chile Thyme Spice mix adds a layer of flavor that is amazing.

• Suzie71

• Gustine, CA

• 9/1/2014

Amazing. Made for 9 - did 13 soft shelled lobsters, and only clams as we'd gone clamming that day. Used portuguese chorizo for sausage. Corn did not fit so I put it in to cook in the broth after I'd taken everything out. Had to divide into 2 pots. DO NOT SKIP the seasoning! And the eggs - delicious! Everyone was raving about this recipe - my lobster cooking time was about 18 minutes. Potatoes, corn, eggs had amazing broth flavor. Would definitely make again and again.

• bimbels

• Newport, RI

• 9/1/2014

这是非常简单的,所以很好!使其four people in two stock pots...followed the directions just as they were written, but didn't use mussels and added two pounds of shrimp at the end. The eggs were a topic of conversation because I didn't bother to peel them and served them on the tray with all the other goodies...I got rave reviews from my guests and will make this over and over again!

• massemail

• El Lago, TX

• 5/5/2013

Made this bake last night. Seriously adjusted the quantities for two servings, but it still worked out very well. I would say that the chili thyme spice is well worth taking the time to make. We live in Old Bay country - everything gets doused in the spice. This mix is really nice - light and fresh. I added a bit of onion and layers of kale to the pot. Good way to get those greens in. I will gladly make this again - hopefully for a crowd!

• yummles

• 5/1/2013

This was incredibly easy and a big hit! A little too much quantity for the 30-quart pot, and so I ended up grilling the corn. Used seaweed at the bottom to give it the smell of the sea and protect the lobster. Substituted onion for celery. Used 3lbs of potatoes rather than 2.5, and used 2lbs of sausage rather than 1.5, and I think those quantities were correct. Next time I will drop the eggs, which added nothing, and add shrimp. Served on a tablecloth of newspapers, which made clean-up a breeze. Defintely, this will become my "signature" dinner!

• Anonymous

• 9/2/2012

I made this for a Cape Cod family gathering summer 2012. It was a smash hit and a really easy way to feed a big table with all local seafood (except the shrimp). We didn't use lobster just to cut down on the mess. If we were eating out doors, I would absolutely use a coupla' lobstahs! Note: I would add the chorizo later as it was overdone to my taste. My small modifications below - served 9 with leftovers for chowder that I'll make today using the strained broth. Increased to 1.5 L bottle of white wine, added a small handful of bay leaves, 5 - 6 dried chili peppers, sprinkling or Old Bay Seasoning. For potatoes I used a combination of red, white and blue fingerling potatoes. For seafood I used 4 pounds mussels, 4 pounds cherry stones (about 18), 2 doz littlenecks, 4 pounds shrimp and 1.5 pounds chorizo, (omitted lobsters, eggs and celery) I added the chorizo per recipe with the corn. The corn was perfectly cooked but the chorizo was over cooked and dry. I would instead add the chorizo with the clams or maybe even half way through the 10 min. clam period.

• jimmysmith100

• Boston, MA

• 8/21/2012

Great clam bake...I've made it twice and had rave reviews...Used 2 bottles of dark beer and old bay seasoning instead of the wine...great flavor. Added 2 lbs of shrimp 5 minutes after adding clams and they came out perfect. Hard to mess this up.....

• bigdaddy12

• NC

• 8/7/2012

Made this recipe last night for a birthday celebration. Everything came out excellent. A couple of things to note: 1) When they say 'serves 8' they mean very hungry people. If you plan to serve appetizers, snacks, or any food for the remainder of the week, invite more people. 2) We swapped the amount of mussels and clams, and still thought it wonderful. 3) We borrowed a 40 qt (10 gallons!) stockpot from a friend, and everything came to within an inch from the rim. This size pot took up 2 burners on the stove and stands about 2 feet, so make sure you have room. To make the steaming rack, I inverted some ramekins on the bottom of the pot and balanced some metal cooling racks on them. Steaming everything tastes much better than boiling them. We would definitely do this again. Now, what to do with 2 lbs of left-over mussels and clams...

• dgrimm100

• Baltimore

• 7/31/2011

我严重质疑扔鸡蛋在沸腾pot but not only did they survive, they were delicious. The seasoning, once sprinkled on the food was so tasty that I used the rest in salads- I'm so glad I had doubled the recipe. Obviously if the eggs and seasonings were good, you can only Imagine how delectible everything else was. The only problem was finding a pot the size of a small swimming pool!

• Anonymous

• CNY

• 7/24/2011