One-Pot Clam Bake

Briny steam rises from the pot, blending the scent of bright red lobster and opened clams. Potatoes and corn are soaked in seafood juices and the smoky fat of the sausage.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1342
• Protein: 101 g
• Carbs: 83 g
• Fat: 63 g

Ingredients

• 2 piece Homarus gammarus or Homarus americanus ( whole )
• 1 kg Clam ( cleaned )
• 2 piece Morteau sausage ( sliced )
• 2 piece Corn ( cut in three )
• 500 g Potato ( halved )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( crushed )
• 250 ml Dry white wine ( for the broth )
• 50 g Salted butter ( for searing )
• 2 piece kombu seaweed optional ( dried sheets )
• 3 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 1 pinch Gray sea salt ( for seasoning )
• 1 tsp Black peppercorns ( crushed )
• 1 tbsp Old Bay Seasoning

Instructions

1. Preparing the aromatic base

   In a large pot, melt the salted butter. Add the minced onion, crushed garlic, and Morteau sausage cut into thick slices. Let brown slightly until the sausage fat starts to coat the bottom.

2. Deglazing and first layer

   Deglaze with dry white wine, scraping up the bits. Add thyme, bay leaf, and kombu seaweed to recreate the smell of the sea. Place the halved potatoes at the bottom to cook in the liquid.

3. Cooking firm vegetables

   Place the corn cobs cut into sections on top of the potatoes. Cover tightly and bring to a boil. Steam must saturate the pot to tenderize the vegetables.

4. Adding the shellfish

   Arrange the lobsters on top, then the clams. Sprinkle with Old Bay seasoning, grey sea salt, and black pepper. Cover again. The lobster is ready when its shell is bright red and the meat is firm to the touch.

5. Checking and resting

   Check that all clams are wide open. Discard any that remain closed. Turn off the heat and let rest for 3 minutes for the juices to stabilize before serving directly from the pot.

Chef's tips

• If you don't have fresh seaweed, rehydrated kombu at the bottom of the pot provides that essential ocean flavor.
• Don't over-salt at the start: clams release a lot of seawater when they open.

Storage

Consume immediately. Seafood does not reheat well.