This easy one pot clambake is the perfect dinner to whip up and enjoy this summer. No trips to the cape required!
It’s officially summer guys. I mean, the calendar might not say so, but the 95 degree heat and sticky humidity sure does. I love summer, but I don’t necessarily love it HERE. You see, where I live was built over swampland, so the summers tend to get a wee bit humid. And by wee bit, I mean I walk outside, my hair triples in size (but not the size you want), my face starts to sweat and I melt into a puddle of despair.
You see, my body wasn’t meant for humidity. Which is funny being I spent 3 summers in southeast Georgia and have lived in the DC area for almost 4 years now. You’d think I’d get used to 80%+ humidity. But no. Every summer it’s the same. I walk outside, sweat my face off, retreat into the air conditioning and threaten to shave my head. Every single year. It’s actually a surprise I still have hair on my head, folks.
The best part about this summer, though, is the pool. There’s a pool 4 minutes from our little condo and I’m already daydreaming of spending my afternoons there working on my suntan. We haven’t had access to a pool in 2 years and I’ve completely forgotten how amazing it is to have one. I’ve told E about 15,000 times, when we buy a house (here or in SC), we’re going to have a pool. I don’t care if I have to spend hours cleaning it myself. I don’t care if I’m the only person using it. I’ll use it in the middle of winter. I just need one.
The humidity and heat aside, I’m actually looking forward to this summer. We’re finally buying an outdoor grill , we have a beautiful patio and my husband just found out he’s no longer allergic to seafood. That means this incredibly delicious one pot clambakes in our favorite Le Creuset 5 1/2 quart stock pot will be happening on a weekly basis. There’s really nothing like eating fresh seafood from a pot overlooking some trees, drinking a cold beer. Am I right or am I right?
Serves about 3 – 4. Inspired by Martha Stewart .
Prep time: 10 minutes
Cook time: 30 – 40 minutes
3/4 pound small red potatoes, quartered
1/2 large onion, sliced
3 cloves garlic, minced
3/4 cup dry white wine (I used a dry Pinot Gris)
1/3 cup water or vegetable broth
4 small mini ears of corn (I used the steamfresh microwavable bags)
2 1/2 dozen fresh littleneck clams
2 tablespoons lemon juice
1/3 pound shrimp, peeled and cooked (about 12 – 14 small pieces, 6 – 8 large)
1/3 pound fresh lobster claw meat
3 tablespoons unsalted butter, divided
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper to taste
1 -2 tablespoons crushed red pepper*
*Optional for a little heat.
In a large Le Creuset Dutch oven (Mine was 5 1/2 quart), heat the 1 tablespoons of butter over medium heat. Add the onions and garlic. Cook until just starting to soften, about 3 minutes. Increase heat to high and add in wine and water. Bring the mixture to a rapid boil and add in the potatoes. Sprinkle in the salt, pepper and crushed red pepper. Cover and let boil for about 5 minutes, or until potatoes start to soften. Add in the clams and lemon juice. Cover and cook another 10 minutes, or until the clams open. Discard any unopened clams.
Meanwhile microwave your corn until done.
Add in the shrimp, lobster meat, parsley, corn and dill to the clam pot and reduce heat to medium low. *** Cook another 5 – 6 minutes, or until the shrimp and lobster meat turns opaque. Remove from heat.
Now, there’s two ways to eat this. You can either eat the fish, corn and potatoes directly from the broth (which is what we did) or you can remove the fish, potatoes, corn and onion from the bowl and set on a large serving platter. If you do this, pour the broth into a large bowl and whisk in remaining butter, salt, pepper, more crushed red pepper, parsley and additional dill. Dip the fish into the broth and eat!
***If you pan on eating directly from the dutch oven, melt the two remaining tablespoons of butter and add to the broth when you add in the shrimp.