Recipe courtesy of Ellie Krieger

Stovetop Clambake

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My “perfect day” would be on the beach in the summertime, in Montauk, on Martha’s Vineyard, or on Lake Michigan, where I would sleep in, then mosey over to the shore and spend the day with the sand between my toes, swimming, kayaking, walking, and, of course, lounging. Dinner would be a clambake eaten on a picnic table—a festive, messy affair with friends and family all digging in together. This stovetop clambake brings my “perfect day” dinner to the table easily, anytime. All you do is layer clams and shrimp into a pot with fresh corn, baby potatoes, and celery, and after less than 20 minutes of cooking, pile it onto a platter, sprinkle with seasoning, and put it in the center of the table for everyone to share—no utensils necessary. It’s a pot full of good, healthy fun that can make a regular weeknight feel like a mini-vacation. Serve it with a big plate of ripe tomatoes wedges drizzled with extra-virgin olive oil and sprinkled with sea salt.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 3 to 4 servings
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Ingredients

Directions

  1. Bring about 1 1/2 inches of water to a boil in a large (8-quart) tall, narrow pot with a lid.
  2. Halve the potatoes (or quarter if large), then add them to the boiling water, cover, and cook until almost tender, about 10 minutes. 
  3. Meanwhile, shuck the corn, then cut it crosswise into quarters; cut the celery crosswise on a diagonal into 2-inch-long pieces; and scrub the clams. 
  4. In this order, add the clams, then the shrimp, and finally the corn and celery to the pot. Cover and cook until the clams have opened and the shrimp is pink and just cooked through, 5 to 8 minutes more. 
  5. Use tongs and a large slotted spoon to transfer the mixture to a large serving bowl. Squeeze the lemon on top and sprinkle with the Old Bay or Creole seasoning. Serve with butter for the corn and potatoes if desired.

Cook’s Note

Serving size: 4 clams, 4 shrimp, about 3 potatoes, 3/4 ear corn, and 1 stalk celery. Calories 370; Total Fat 4.5g (Sat Fat 1g, Mono Fat 0.7g, Poly Fat 1.5g); Protein 43g; Carb 40g; Fiber 5g; Cholesterol 210mg; Sodium 510mg. Excellent source of Copper, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Zinc. Good source of Fiber, Pantothenic Acid, Vitamin K.

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