Ingredients
- 10 ears corn
- 200 middleneck clams
- 6 fresno chiles
- 6 jalapeno chiles
- 1 head garlic
- 2 red onions, sliced
- 100 PEI mussels
- 2 tablespoons coriander seed
- 2 tablespoons cumin seed
- 2 stalks celery, chopped
- 2 tablespoons kosher salt
- 4 red peppers, chopped
- 3 pounds smoked sausage, in casings
- 1 bottle white wine
- Water, to cover
Directions
Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.
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By pokdirector
stow, OH
on October 06, 2012
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You have to start with excellent clams....but this is by far the best recipe for a clam bake I have ever used; I have done over 15 bakes over the years. I will never try another, the clam juice left was so delicious it was drinkable from a cup and made the best clam chowder ever. Thanks Michael for a great Akron clam bake with my brother and sister-in-law.
By tirabami
on February 12, 2011
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This is a fantastic recipe. Really explodes with flavor. Make sure you use a really big pot. I made half the recipe, but used all the wine! Wonderful. Thank you Michael!
By rvalinzia_11392014
Glen Burnie, MD
on January 16, 2009
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this clam bake was very good me and my dad saw this recipe on t.v and had to make it only we made less then what the recipe called for(since I am only feeding a family of 6 and not 300I love Michael Symon and all his recipes he is my favorite Iron chef and food network star(next to Duff Goldman from''Ace of Cakes''But the clam were so juciy and the corn was so tender it was delious!!!
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