Description
A classic clam bake recipe that combines fresh clams, potatoes, corn, and sausage, all steamed together for a delicious and hearty meal.
Ingredients
Scale
- 2 dozen fresh clams, scrubbed
- 1 pound baby potatoes, halved
- 4 ears of corn, husked and cut into thirds
- 1 pound smoked sausage, sliced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
- Salt and pepper to taste
Instructions
- Prepare a large pot with a steamer insert or a large outdoor grill.
- Place the halved baby potatoes in the bottom of the pot and add enough water to cover the bottom, ensuring it doesn’t touch the potatoes.
- Layer the sliced sausage on top of the potatoes, followed by the corn pieces.
- Arrange the clams on top of the corn.
- In a small saucepan, melt the butter and sauté the minced garlic until fragrant. Drizzle this mixture over the clams and vegetables.
- Cover the pot with a tight-fitting lid and bring the water to a boil. Steam for about 15-20 minutes, or until the clams have opened and the potatoes are tender.
- Once cooked, remove from heat and discard any clams that did not open.
- Serve immediately with lemon wedges and garnish with fresh parsley.
Notes
- Ensure that the clams are fresh and alive before cooking. Discard any clams that are open before cooking.
- Feel free to add other seafood like shrimp or lobster for a more extravagant clam bake.
- Adjust the seasoning and ingredients based on personal preferences.
Keywords: clam bake, seafood boil, clam recipe, summer cooking, outdoor cooking