The word ‘bake’ usually means that something is cooked in the oven, but clam bake is a bit different. Traditionally this recipe is made on the beach. Seaweed and small rocks are layered over a fire pit and the shellfish, along with perhaps sausage, potatoes, onions, carrots and other veggies, are layered on top. The food is covered so the heat from the fire can permeate the food and cook it.
Building fires on the beach is not allowed in many places though, which is why clam bake is usually prepared in a big pot instead, like in the following recipe. The results are just as tasty. The following clam bake recipe features clams, vegetables, sausage, seasonings, and a chicken broth. Use homemade chicken broth or bouillon cubes for the chicken broth.
You can use any kind of sausage ring you want in this recipe, although Kielbasa is especially nice. Also, feel free to combine the clams with other types of seafood such as shrimp, scallops, small lobster tails, or mussels. This clam bake, or clam boil as it is also known, is simple to prepare and the flavor is really good. If you have some clams or a selection of seafood to use, then this recipe might be just what you were looking for.
- 1¼ lbs clams
- 1 onion
- 2 or 3 cups chicken broth
- ¼ teaspoon dried parsley
- 12 small red potatoes
- 2 ears corn on the cob, cut into 1½ inch rings
- ¼ teaspoon dried thyme
- ¼ teaspoon dry basil
- 4 tablespoons olive oil
- 6 minced garlic cloves
- 2 cups white wine
- 1 Kielbasa ring, cut into 2 inch pieces
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 teaspoon salt
- Sauté the onions in olive oil until slightly browned, then add the garlic, salt, red pepper and black pepper.
- Sauté for a few more minutes, then add the wine and reduce the mixture by half.
- Stir in the broth, potato, and sausage and cook for 10 minutes.
- Stir in the herbs and corn.
- Add the clams and cook for a couple of minutes or until done.
- Serve the clam bake with lots of crusty bread for mopping up the liquids.
Here you can see fresh raw clams for sale in a seafood market. Buying fresh clams means you are getting top quality produce, although you should not use any clam which is chipped, broken, or already open. Unwrap the clams at home to let them breathe and keep them somewhere cool. Soak them for 20 minutes in fresh water just before cooking so they can filter water. This means they will push out any sand or saltwater. Pick them out of the water by hand instead of sieving them, so the sand stays on the bottom, and add the clams to your clam bake recipe.
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