Dig Into a Stove-Top Clambake
Are you craving a seafood bonanza but can't get to the beach? Here's how to make a clambake right in your own kitchen.
Traditional clambakes serve up more than clams. This special one-pot meal typically includes other seafood, such as lobster and mussels, plus hearty sausage, potatoes and corn. This may look like a decadent meal, but the seafood is very low in calories while high in protein. Plus, the clams and mussels contain high amounts of the important nutrient vitamin B12.
- 2 tablespoons olive oil
- 1/2 pound chicken sausage, cut into 1-inch thick slices
- 2 large sweet onions, such as Vidalia, chopped
- 1/2 pound small potatoes, any variety
- 2 ears corn, cut in half
- 1 dozen littleneck clams, scrubbed
- 1 pound mussels, cleaned
- 2 lobster tails
- 1/2 teaspoon kosher salt
- 1/4 tablespoon freshly ground black pepper
- 1 cup dry white wine
- 1 cup unsalted vegetable or chicken broth
Warm the oil in an 8-quart stockpot over medium heat. Add the sausage and cook 4 to 5 minutes until the slices start to brown. Scatter the onions on top and cook 4 to 5 minutes more until tender. Layer on the remaining ingredients, starting with the potatoes, then the corn, clams, mussels and lobster tails. Sprinkle with the salt and pepper. Pour in the wine and broth and cover. Increase the heat to high and cook, covered, 15 to 20 minutes until steam begins to escape from the lid. Lower the heat and cook another 10 minutes until the potatoes are tender and lobster is cooked through. Ladle equal portions of all the ingredients into oversized bowls, discarding any clams or mussels that did not open.
Yield: 4 servings.
The U.S. Food and Drug Administration has a helpful guide for buying, storing and preparing seafood.
SOURCE: Journal of the American Heart Association, news release, Aug. 7, 2019