Clambake
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Main
When you think of a clambake, you could almost feel warm sea breezes and the sand beneath your feet. But you don’t have to be on a beach to enjoy this seasonal favorite. Make this summertime classic with our plump, local clams, house-made sausage, and sweet, local corn and enjoy the best flavors of ocean-side dining right at home!
Ingredients
- 2 lb. clams
- 2 Tbsp olive oil
- 4 andouille sausages
- 2 Tbsp Citarella fish rub
- 1 cup white wine
- 2 cups water
- 2 pounds small red potatoes
- 3 shallots, peeled
- 2 bay leaves
- 1 Tbsp fresh thyme leaves, roughly chopped
- 4 ears corn on the cob, husked, and cut into thirds
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, cut into wedges for garnish
- Salt and pepper, to taste
- Citarella baguette, warmed
Instructions
- Clean clams and set aside.
- In a large pot over medium heat, add olive oil and sear andouille sausages until golden brown on all sides. Remove from pot, slice and set aside. Add fish rub, white wine and water and bring to a simmer. Add potatoes, shallots, and bay leaves. Cover and simmer for 6 minutes.
- Add clams on top of potatoes and shallots, then top with corn and sliced sausage. Cover with lid and steam for 10-12 minutes until clams open.
- Sprinkle with parsley, salt and pepper.
- Serve with warm baguette and lemon wedges and enjoy!
