One-Pot Clam Bake
Ingredients
- 2 pcHomarus gammarus or Homarus americanus (whole)
- 1 kgClam (cleaned)
- 2 pcMorteau sausage (sliced)
- 2 pcCorn (cut in three)
- 500 gPotato (halved)
- 1 pcOnion (sliced)
- 3 pcGarlic (crushed)
- 250 mlDry white wine (for the broth)
- 50 gSalted butter (for searing)
- 2 pckombu seaweed (dried sheets)
- 3 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 1 pinchGray sea salt (for seasoning)
- 1 tspBlack peppercorns (crushed)
- 1 tbspOld Bay Seasoning
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Seafood does not reheat well.
