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Baked clams on the beach have been around for generations. They've been cooked in trash cans, paint cans, whatever! This recipe is festive and easy to transport to any party – just wrap the tray and you're done. Put it in the oven when you get there. The best part of all? There is no sand in your dinner.
What is a clam bake?
Traditionally, a clambake is an outdoor gathering where clams, shrimp, and other shellfish are baked in a pit, on hot stones, and covered with seaweed. Sometimes chicken, corn and potatoes are also added. This version skips the seaweed, but of course, if you have it … add it!
Do I need to peel the shrimp to get a clambake?
If you have shrimp in shell, go ahead and toss them. A small shell never hurts anyone.
What else can you add to a clambake?
As you can imagine, a clam bake leaves plenty of room for improvisation. If you have access to regional seafood, or even if the fish market has something very special (I'm looking at it, lobster!) Add it to the tray. Feel free to add crabs, prawns, white wine, a chopped fennel bulb – this is your party, after all!
What can be used in place of Old Bay?
Truth be told, Old Bay Seasoning is such a classic blend of so many things, there's nothing that can be substituted. Making yours is also quite complicated, which is why I recommend hunting in Old Bay. Fortunately, it is fairly easy to find in grocery stores.
What is dry chorizo?
Unlike fresh Mexican chorizo, dry chorizo is a delicious, intensely spiced, and harder Spanish pork sausage. The dried chorizo is flavored with smoked paprika, garlic, and salt, and comes in sweet and spicy varieties, which can be cut and eaten directly from the package. This is my favorite brand.
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What can you use instead of dry chorizo?
In case you want to use a different type of sausage, substitute kielbasa and andouille sausage, or any spicy smoked sausage instead of dry chorizo.
What are the best clams for a clambake?
My favorite clams are the small necks, but the pasta necks or really any fresh clam you can find will work splendidly.
How are clams stored?
When you buy seafood, they are sometimes packaged in a plastic bag. Raw clams should be kept alive before cooking, so keep the top of the bag open as you transport them so they can breathe. When you get home, move them to an open container. Then, place them in a strainer on a shallow dish, cover with a damp towel, and store them in the coldest part of your refrigerator. Do not store clams in water or ice. Just before cooking, scrub the shells with cold water to remove any residue.
How long do raw clams last in the fridge?
After buying the clams, they can be refrigerated for 1-2 days.
How do I know if clams are okay to eat?
First, you must smell them. If they smell fresh like the sea, they are good. If they are smelly, throw them away. Get rid of shellfish with broken or damaged shells.
Then if you find that some of your clams have split open, squeeze them a little. If they try to close on their own, they are still alive. If they open, throw them away.
Finally, when cooking the clams, discard shellfish that do not open on their own when cooked. Also, don't eat the ones that don't open!
What are the best garnishes for a clambake?
This recipe is kind of a one-stop shop, but if you want to go to the max, how about a big bowl of cowboy caviar or cornbread cakes with balsamic tomato salad? Unbaked lemon cheesecake for dessert, and you have a great party!
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If you can't find your way to a beach this summer, you can bring the beach closer to you with this clam tray, loaded with fresh shrimp, clams, potatoes, chorizo, and corn. Even better, everything is baked in a pan for minimal cleaning. Spread a blanket in the backyard, it's time for a clam bake! American Cuisine Type Preparation time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Servings: 8 Calories: 536 kcal
For flavored butter:
- 1/4 cup butter, melted and cooled
- 4 garlic cloves, minced
- 1 tablespoon Old Bay seasoning
- 1 tablespoon minced fresh thyme
- Salt and freshly ground black pepper to taste
For baking clams:
- 1 pound small washed red or yellow potatoes
- 3 corn cobs cut crosswise into 6 pieces
- 1 pound thinly sliced hot dry chorizo
- 1 pound mussels bound and scrubbed
- 24 small necked clams scrubbed
- 8 ounces large shrimp, peeled and deveined (U19 per pound or more)
- 1 red onion, peeled and cut into wedges
- 2 lemons cut in half
- 2 tablespoons chopped fresh chives
- Crusty bread to serve
To make flavored butter:
- In a small bowl, combine the butter, garlic, Old Bay seasoning, and thyme. Season to taste with salt and pepper.
To make the clam bake:
- Preheat oven to 400 degrees. Cover a baking sheet with parchment or aluminum foil for easy cleaning and cover with nonstick spray.
- In a Dutch oven or large saucepan, boil 4 quarts of water and 1 tablespoon of salt. Add potatoes and cook until parboiled and tender, about 10 to 13 minutes. During the last 5 minutes of cooking, add the corn. Remove from the heat and drain well.
- On a prepared baking sheet, combine potatoes, corn, chorizo, mussels, clams, shrimp, red onion, and lemons. Drizzle with butter mixture and stir until evenly coated. Press in a single layer.
- Bake until all the mussels and clams have opened and the shrimp are opaque, about 12 to 15 minutes. Squeeze the lemon halves onto the baking sheet and garnish with chives. Season to taste with salt and pepper and serve immediately with crusty bread.
Calories :: 536kcal
Clams bake for recipe