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Clam Bake

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Liquid crab boil - (small bot.)
4   Yellow onions - (abt 1 lb) - quartered
3   Garlic heads - halved
1   Bouquet garni
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Fresh sweet corn ears - cut into thirds
1 1/2 lbs 681g / 24ozNew red potatoes
1/2 lb 227g / 8ozHot dogs
1 lb 454g / 16ozAndouille or smoked sausage - cut 2" links
4 lbs 1816g / 64ozSteamer clams - scrubbed
1 cup 198g / 7ozMelted butter
1   Crusty loaf of bread

Recipe Instructions

Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with enough water to fill the pot two-thirds full. Add crab boil to taste, onions, garlic, and bouquet garni. Season the water with salt and pepper. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, and cook for about 5 minutes, or until the shells open. Discard any clams that do not open. Remove the strainer insert from the pan and drain the boil. Serve the clam boil on paper bags or newspapers. Serve the boil with melted butter and crusty bread.

This recipe yields 4 to 6 servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) - Downloaded from their Web-Site -


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