The Simple Clambake
When you have the best ingredients, simple is best. All Lobsters sold are not the same quality. Some are kept in tanks or pounds for weeks or more. Day boat trapped lobster that was in the ocean the day before you received them makes an incredible and deliciously discernible difference. The same is true for steamer clams.
The clambake recipe below takes no time and is one of the best tasting and most fun meal events on the planet. But get the right ingredients first.
- Steamer Clams - 3 lbs
- Fresh live hard shell lobsters - 4 ea.
- 1 cup white wine - for clams
- 2 cups water - for clams
- 1-2 sticks of butter - melted for dipping
- Sea Salt
Serve with boiled red potatoes, corn on the cob, and maybe a green salad.
Scrub the clams: Rinse the clams under cold running water, using a scrub brush to clean off excess sand if necessary. Discard clams with cracked shells or that don't close tightly when tapped lightly against the counter.
Heat the wine and water: In a large pot, add the wine and water and increase the heat to high. Bring to a boil. Add the salt and adjust the heat to a simmer.
Add the clams: Cover and cook for 10 to 14 minutes, or until the clams open.
To serve the clams: With a large slotted spoon, remove the clams from the pot and transfer to a large serving platter. Discard any clams that have not opened.
Pour the broth into cups for dipping, being careful to leave behind any sand at the bottom of the pot. Pour the melted butter into 4 small ramekins and let diners help themselves.
Choose a pot. Large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.
Fill with water. Allow 3 quarts of water per 1-1/2 to 2 pounds of lobster.
Add Salt. 1/4 cup sea salt for each gallon of water.
Boil Water. Bring the water to a rolling boil.
Cook Lobsters. Add the live lobsters one at a time, and start timing immediately. Cover. For 1.25 lb lobsters - cook time is 9-10 minutes. For 1.5 lb lobsters, the cooking time is 11-12 minutes. Lobsters will turn bright red.
Stir. Stir the lobsters halfway through cooking.
Remove lobsters to platter or plates. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell.