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Clam Bake Stoup Recipe

Clam Bake Stoup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on August 10, 2011

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    Wonderful. Easy to make. Made it twice, once for adult children and second time for company. We live in Virginia Beach, and this was perfect seafood dish for guests. They loved it. Didn't have a drop left. Thanks Ms. Rachael!!

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  • on June 07, 2011

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    My family LOVED this and that includes 2 very picky 4 and 5 year olds. BUT I actually used 2 lbs of shrimp and did not use any clams, which I guess makes it a Shrimp Stoup. Very tasty recipe. Thanks for a great family dinner.

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  • on November 09, 2010

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    Soooo good, we loved it!

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  • on September 05, 2010

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    My husband and I loved this recipe, will be making over and over...Lots of flavor!! I did add some cut up red potatoes, love potatoes!!

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  • on August 17, 2010

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    I have not made this recipe in particular but it looks "delish". I'm from Cape Cod where we are the Kings of Clam Bakes. Some things that I would suggest for a more authentic stoup Cape Cod style would be to use lingucia for the meat. We ALWAYS have lingucia in our clam bakes. Also use portuguese pops (rolls instead of english muffins. Finally when you make a clam bake on the stove top it is called a clam boil. Enjoy!

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  • on January 24, 2010

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    I've adopted this recipe as a go-to for parties and gatherings, as it's tasty and impressive. It's ALWAYS a hit, and it definitely feeds a crowd. I found it was way too "warm" for a summer meal, so it's now a delicious comfort food for cold winter days (and end up having to use frozen corn. I usually use chorizo for the sausage instead of kielbasa for a bit more spicy flavor. The english-muffin garlic croutons really top it off perfectly (I've found it's perfectly fine to use regular english muffins though... LOVE it! I definitely agree with the others' comments about the time though- it always takes me a lot longer than 30 min to prepare, especially when you use fresh clams, and shrimp that needs to be peeled (maybe I just take a lot longer than others though.

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  • on October 28, 2009

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    Soup is one of the things that I love to make because you can experiment with it so much. My husband and I absolutely loved this. It didn't take long to make and it is very filling. The first time we had the english muffins with it and this next time I am trying a french bread toasted with garlic-herb butter. Great job Rachael. Thank you.

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  • on June 25, 2009

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    Even though it was over 100 degrees outside, my girlfriend and I made this dish in Orlando last week. It was delicious! We cut down the amount of clams and shrimp to save a little money and it was still amazing. Add a little crusty bread scraped with a little garlic clove and it is a fabulous meal. Even her husband who doesn't like to eat anything ate a big bowl.

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  • on June 08, 2009

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    I made this today. So tasty!! Does take time to prep but well worth the time. I used 2 cans of minced clams (drained, a smoked sausage (Register brand, a tsp or so of dried thyme and a can of corn (drained and leftover frozen corn. I did not use quite a quart of stock because I only used one pound of shrimp. This makes alot. We will definetely have dinner for tomorrow and maybe lunch the next day. Even my 5 years olds had 2 servings. It's a keeper!! Thanks Rach!!

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  • on January 19, 2009

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    It was good but lacked something. I can't figure it out.

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