Experience a classic New England clam bake, a festive and flavorful seafood feast that brings together clams, potatoes, corn, and sausage, all cooked together for a deliciously satisfying meal. Perfect for summer gatherings or beach parties!
Ingredients:
• 2 pounds fresh clams (such as littlenecks or cherrystones), cleaned
• 1 pound chorizo or kielbasa sausage, cut into 1-inch pieces
• 4 medium potatoes, quartered
• 4 ears of corn, husked and cut in half
• 1/4 cup unsalted butter, melted
• 1 tablespoon Old Bay seasoning (or seafood seasoning of choice)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
Instructions:
1. Prepare a large pot with a steamer insert or a large, heavy-duty pot with a lid. Fill the pot with about 2 inches of water and bring to a simmer over medium heat.
2. Add the quartered potatoes to the pot and steam for about 10-15 minutes, or until just tender.
3. Add the chorizo or kielbasa sausage pieces to the pot and steam for an additional 5 minutes.
4. Add the halved corn ears and cleaned clams to the pot, and sprinkle everything with Old Bay seasoning, salt, and pepper. Drizzle the melted butter over the top.
5. Cover the pot tightly with a lid and steam for another 10-15 minutes, or until the clams have opened and the corn is tender. Discard any clams that remain closed.
6. Carefully remove the pot from the heat and let it sit for a couple of minutes before serving.
7. Serve the clam bake family-style on a large platter or directly from the pot, garnished with fresh parsley and lemon wedges for squeezing over the seafood.
Enjoy this delightful and hearty clam bake as a fun and memorable seafood feast!
Aprile's Kitchen 