We belong to a yacht club in our town and over the 4th of July weekend they held a New England Clam Bake and were charging far too much for it…especially when I know my kids wouldn’t touch it with a 10 foot pole. So I set out to make my own New England Clam Bake from the comfort of my own kitchen for my husband and myself. He told me I succeeded and I have to agree. It was pretty awesome. I’m so in love with this recipe I plan to make it a lot more this summer! It’s also perfect for entertaining.
- 1 cup cold water
- 2 cups dry white wine
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon coarse sea salt
- 4 garlic cloves, smashed
- 1 red onion, roughly chopped
- 2 pounds new potatoes, halved
- 2 (1 1/2 to 2 pounds each) lobsters
- 1 dozen raw large shrimp
- 2 dozen Manila clams
- 4 ears fresh corn, cut into quarters
- Small bunch tarragon roughly chopped
- 2 sticks (8 ounces) unsalted butter, melted
- Crusty bread
- 6 lemons (2 cut in half and the rest cut into wedges)
- In a huge stock pot or lobster pot (if you have one), bring the water, wine, Old Bay, salt, and garlic to a boil.
- Grill corn and 4 lemon halves until they have grill marks.
- Toss the onion and potatoes into the pot, cover, and cook over medium-high heat for 15 minutes. Nestle the lobsters and shrimp on top of the onion and potatoes, cover, and cook for 3 minutes. Add the clams and corn and continue to cook, still covered, for 8 to 10 minutes more. Check to see if the clamshells have opened; if not, continue to cook until they have.
- Remove the pot from the heat and drain the cooking liquid. Cut lobsters in half. Tip the contents of the pot onto a table lined with newspaper or butcher paper or transfer to a large platter. Discard any clams that have not opened. Sprinkle everything with the herbs.
- Serve with small bowls of melted butter (I melt with some of the tarragon to flavor the butter) along with the crusty bread and lemon wedges.
Serves 4 adults
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