New England Clam Bake is about as All American and downright sumptuous a meal as you will ever find. The combination of seafoods, veggies, wine sauce, spices and herbs make New England Clam Bake an unparallelled comfort food, especially during the cold, harsh winters in the North American New England region.
New England Clam Bake Recipe-
- 1 to 1-1/2 lb. smoked kielbasa, crosscut into 1/2″ thick rounds
- 2 ears sweet corn, husked and chopped into quarters
- 3-1/2 lb. littleneck clams
- 1 lb. prawns (shrimp), in the shells
- 2 tbsp. toasted coriander seeds
- 1 tbsp. toasted cumin seeds
- 1 tbsp. Kosher salt
- 1 medium onion, peeled and sliced thin
- 1 full bulb of garlic, cloves separated, peeled, and sliced thin
- 2 habanero chili peppers, seeded and sliced into thin rings (for extra hot New England Clam Bake, leave the seeds in)
- 1 tbsp. crushed red pepper flakes
- 1 bay leaf
- fresh squeezed juice of 2 lemons
- 1 lemon, seeded and sliced thin
- 24 oz. good quality dry white wine (suggest Chardonnay or Chenin Blanc)
- 4 tbsp. unsalted butter
- 1 cup chopped fresh cilantro leaves, for garnish
- Heat the butter in a medium sized saucepan over medium high flame. When the butter sizzles and starts to brown, add in the kielbasa and sauté until nicely browned all over. Cut the flame off.
- In a Dutch oven or large cooking pot with a tightly fitting lid, Layer in the foods as follows: first the kielbasa (browned butter and all), then the corn, followed by the clams, and lastly the shrimp.
- In a mixing bowl, combine and mix together well the cumin, salt, onion, garlic, chilies, red pepper flakes, bay leaf, and lemon slices.
- Spread this mixture evenly over the top of the cooking pot, then pour in the wine, dousing the stacked foods with even distribution.
- It does not take very long to cook a New England Clam Bake. Turn the heat up high, place the lid on the pot or Dutch oven, and cook for about 20 to 25 minutes. When the clams have fully opened, the dish is done cooking.
- Remove and discard any clams that have not opened by now, as well as the bay leaf.
- Serve your New England Clam Bake while nice and hot. Take a ladle, plunge it deep into the pot, and pull up ingredients from all of the layers. Place the portions onto serving bowls, giving each person two or three ladles full. Just before presenting to the table, garnish each serving with a liberal sprinkling of fresh chopped cilantro, and drizzle some fresh squeezed lemon juice over the top.
- Serve with fine dry white wine (the same Chardonnay or Chenin Blanc that you used to cook your New England Clam Bake is best)
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)