Clambake

I’ve had this recipe from Meredith Hayden’s Wishbone Kitchen since her cookbook came out back in May. She also featured a new Essie nail polish shade called “Clambake” that she made in partnership with the Essie. Of course I had to get the nail polish as well and I am wearing it in the photo below! I recently had the opportunity to gather my whole family at my house for a summer soiree of sorts and made this incredible clambake. It is so easy to make and yet so delicious and filling. This is the most perfect summer entertaining meal I have made to date and my family definitely wants it again!

Ingredients

3 (1½-pound) lobster tails
2 cups dry white wine, such as Pinot Grigio
1½ pounds baby red potatoes, halved
3 tablespoons chopped Calabrian chilies
5 cloves garlic, smashed
2 shallots, quartered
1 Tbsp Old Bay Seasoning
1 pound smoked fresh chorizo sausage, peeled and sliced on the diagonal into ½ inch pieces
24 littleneck clams, cleaned
1½ pounds jumbo (15 to 20 count) shell-on shrimp, deveined
4 ears sweet corn, husks on
½ stick (4 tablespoons) salted butter
Chopped fresh flat-leaf parsley, for serving
Lemons for serving
Kosher salt
OPTIONAL ADDITIONAL DIPPING SAUCES: Melted Clarified Butter with garlic and parsley, Truffle Aioli

Prepare

First, cook the clambake: Place an 8-quart or larger stockpot or Dutch oven over high heat and add 2 cups of water, the wine, potatoes, Calabrian chilies, garlic, shallots, 1 Tablespoon Old Bay Seasoning, and 1 tablespoon of salt. Bring to a boil, cover, and cook for 6 minutes. Add the chorizo, clams, and lobster tails. Cover and cook until clams have opened and the lobsters are bright red, 8 to 10 minutes more. Add the shrimp and cook until they are pink, opaque, and cooked through, 4 to 6 minutes more.
Next, cook the corn and melt the butter: With their husks on, microwave 1 to 2 ears of corn at a time on high power for 4 minutes. Cut off the stem end and remove the husk. Break the cobs in half and set aside until ready to serve with the rest of the clambake.
Then add the butter to a medium saucepan and heat over medium until the seafood as is, dipped in hot broth, clarified butter, or any sauce you’d like. Same goes for the potatoes, sausage, and corn.

Assemble

Preheat the oven to 200°F.
Using tongs, transfer the lobster, clams, potatoes, chorizo, and corn onto large platters or rimmed sheet pans. Discard any unopened clams. Cover tightly with aluminum foil and transfer to the oven to keep warm for up to 30 minutes. Strain the cooking liquid through a fine mesh strainer and add it to the melted butter. The broth will serve as the dip for your seafood boil, so taste and adjust the seasonings as you see fit. Whisk to combine and place over low heat until you’re ready to serve.
To serve: Set the table with lobster crackers and picks, buckets for collecting shells, and LOTS of napkins.
Remove the foil from the serving platters and baste everything with a few spoons of the hot buttery broth and sprinkle with parsley. Portion the remaining broth into small bowls for each person. Arrange the platters in the center of the table. Serve with lemon wedges, grilled bread for dipping, plus any additional sauces (it’s fun to mix it up with these!).
To eat: Encourage guests to use their hands to serve themselves. Finally, remove the lobsters, clams, and shrimp from their shells, discard the shells into buckets and eat the seafood as is, dipped in hot broth, clarified butter, or any sauce you’d like. Same goes for the potatoes, sausage, and corn.