This is the greatest stovetop clambake recipe, utilizing a skillet to cook clams and other seafood.
What is clambake? All-American summer seafood dishes like shrimp boil, seafood boil, and crawfish boil are included in the clambake category of dishes.
It’s a huge beach party that includes a bonfire, hot rocks and seaweed, and a giant wet tarpaulin to steam the ingredients. Here is a simple clambake recipe for you to try. Cooked on a stovetop in a pan, this is a simple and fast dish. My recipe may be transformed into a backyard clambake by cooking it on a gas grill in the summer.
The components in my recipe are basic and easy to obtain:
- Lobster. You may also use lobster instead of the clams and turn this dish into a clam and lobster bake.
- Beer. Water can be used in place of the beer.
Smoked sausages and seaweed can also be added as an alternative. Shellfish is the only ingredient in my dish. My favorite part is this dish’s flavorful, salty, and excellent broth. Dip the freshly cooked shellfish in the melted butter and use it to sop up the sauce. For the bread, I suggest handmade baguette slices or skillet garlic bread.
Host a clambake party for your friends and family and have a good time. Serve it with coconut water, lemonade, or other cool summer beverages. Each serving of this clambake dish contains just 225 calories. This dish is well paired with other summertime dishes.
- a half stick of melted and cooled unsalted butter
- Garlic cloves of six
- A half-pound (0.2 kg) deveined shrimp with their shells still on
- 14 of a pound (0.2 kg) Clams in half a pound (0.2 kg) scrubbed and bearded mussels
- A pound and a half (226 g) potatoes with a crimson skin
- Shucked and chopped into four equal pieces, a single ear of fresh corn
- A quarter of white wine or beer
- 1 tbsp. seasoned salt, pepper
- Ground black pepper to taste
- Melted butter with 1 tbsp. of minced parsley for dipping
- Lemon wedges
- Cook the potatoes and corns in a small amount of water until they are tender. Drain and put it away in a separate container.
- 2. On the stovetop, heat a cast-iron skillet. Sauté the garlic in the butter when it has melted. Serve with a side of cornbread or rice if you’d like a more substantial meal. Cajun spice, white wine, and freshly ground black pepper can all be added at this point. Slowly cook the shellfish for around 10 minutes until they are cooked through. Stir in the parsley until well-combined. To serve, drizzle warm melted butter and lemon wedges over the clambake.