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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 stovetop-clambake-019-d111289-0914.jpg
Ingredients Ingredient Checklist 1 1/4 cups dry white wine, such as Pinot Grigio 1/4 cup water 6 garlic cloves 2 large shallots, quartered, root ends left intact 1 1/2 pounds small red potatoes, scrubbed 1/2 to 3/4 teaspoon red-pepper flakes (optional) 6 ears corn, shucked and halved 60 littleneck clams, scrubbed 2 lemons, quartered 1 pound shell-on extra-jumbo shrimp (16 to 20) 4 tablespoons unsalted butter 1/2 cup chopped fresh flat-leaf parsley leaves 2 tablespoons chopped fresh oregano leaves
Cook’s Notes This recipe comes from Martha’s book “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.”
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 stovetop-clambake-019-d111289-0914.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
stovetop-clambake-019-d111289-0914.jpg
stovetop-clambake-019-d111289-0914.jpg
Ingredients
Ingredients
- 1 1/4 cups dry white wine, such as Pinot Grigio 1/4 cup water 6 garlic cloves 2 large shallots, quartered, root ends left intact 1 1/2 pounds small red potatoes, scrubbed 1/2 to 3/4 teaspoon red-pepper flakes (optional) 6 ears corn, shucked and halved 60 littleneck clams, scrubbed 2 lemons, quartered 1 pound shell-on extra-jumbo shrimp (16 to 20) 4 tablespoons unsalted butter 1/2 cup chopped fresh flat-leaf parsley leaves 2 tablespoons chopped fresh oregano leaves
Directions
In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
Cook’s Notes This recipe comes from Martha’s book “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.”
Cook’s Notes
This recipe comes from Martha’s book “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.”
Reviews
Add Rating & Review
Reviews
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All Reviews for Easy Stovetop Clambake From Martha’s One-Pot Book
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All Reviews for Easy Stovetop Clambake From Martha’s One-Pot Book
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
