Recipes for a Clambake

Clambake in a Pot

1 to 2 pounds kielbasa, optional
1 to 2 pounds good slab bacon, in 2 pieces, optional
6 pounds hard-shell clams, washed
6 pounds mussels, washed and debearded
2 pounds tiny new potatoes
4 1-1/4- to 1-1/2-pound lobsters
8 ears corn, shucked
Melted unsalted butter, optional

Cook's note: Debearding mussels means to pull off the tough threads that are at the hinge end of the shell.

Put the meat in the bottom of a very large pot, like a lobster pot. Add clams and mussels, then the potatoes. Top with lobsters and corn and add 1/2 cup water. Cover and turn the heat to high.

Cook, shaking the pot a little every few minutes, for about 20 minutes. Remove the lid and — using caution because of the danger of being scalded — check potatoes to see if they are tender. If not, re-cover and cook another 10 minutes.

Put the corn, meat, potatoes and lobsters on one or more platters. Cut the lobsters in half. Put the mollusks in a large bowl and ladle some of the cooking juices over them. Serve with melted butter, if desired.

Yield: 8 servings
Source: The Minimalist Entertains by Mark Bittman

Steamed Clams

1 cup white wine
1 cup clam juice
1 medium onion, peeled and sliced
2 stalks celery with leaves, cut into 1-inch slices
6 dozen hard-shell clams, rinsed, or mussels, rinsed and debearded
1/2 cup butter, melted

Place the liquids, onion and celery in a large pot set over high heat. When the liquid comes to a rapid boil, add the shellfish, cover the pot, and reduce the heat to a gentle simmer. Cook for 6 to 9 minutes or until the shells have opened. Pour the cooking liquid through a fine-mesh strainer or several layers of cheesecloth into a serving bowl. Discard shellfish that have not opened, and serve the remaining ones hot along with the broth, and a bowl of melted butter in which to dip them.

Yield: 4 to 6 servings
Source: Cape Cod Table by Lora Brody

Roasted Clams with Garlic, Lemon and Red Pepper

1 1/2 cups fresh bread crumbs
3/4 cup thinly sliced red bell pepper
6 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper
coarse sea salt or kosher salt
1 lemon, halved lengthwise and thinly sliced, ends discarded
1/3 cup extra-virgin olive oil
24 live topneck or small cherrystone clams, scrubbed well in cold water
3 tablespoons chopped fresh mint for garnish

Preheat oven to 500 degrees. In a large bowl, toss together the bread crumbs, red pepper slices, garlic, black pepper and salt to taste. Gently squeeze the lemon slices over the bowl, then add them and toss well. Drizzle the olive oil over all and toss to combine.

Lay the clams on a baking pan in a single layer, with their lips facing up. Sprinkle the bread-crumb mixture over and around them. Roast until the clams open, about 10 to 12 minutes. Serve garnished with mint.

Yield: 4 to 6 servings
Source: High Heat by Waldy Malouf and Melissa Clark