Indoor Clambake Recipe

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Indoor Clambake
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Ingredients
12
Count
Nutrition
3775
Calories
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Ingredients:

  • 1 1/2 lb mussels , scrubbed and beards removed
  • 1 lb spanish-style chorizo or linguica , cut crosswise into 4 pieces ( andouille or smoked kielbasa sausage can be substituted)
  • 4 (1 to 1 1/4 lb) live lobsters
  • 5 large eggs
  • 4 large mesh bags (such as onions or citrus fruit come in) or 4 pouches made from several wide layers cheesecloth
  • rockweed (see chef's notes, below) or steamer rack
  • 12 tbsp (1 1/2 sticks) unsalted butter, melted
  • 4 lemon wedges

Directions:

  1. Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
  2. Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.
  3. Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.
  4. Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.
  5. Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.
  6. To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.
  7. Chef's Notes: • For an outdoor clambake, the food is layered from the longest cooking time (on the bottom) to the shortest. In the indoor version, all ingredients must cook in the same time, so the potatoes are boiled in advance. • Rockweed is a seaweed that grows along the shores of the North Atlantic. In traditional clambakes, it's layered over and under the ingredients — its seawater-filled pockets burst during cooking, adding moisture and the flavor of the sea. In this version, White uses rockweed to line the pot. If you live near New England, ask your fishmonger to sell you some — it's used to pack shellfish, and so is often abundant at seafood markets. If rockweed is unavailable, feel free to use a regular steamer rack instead. • Choose lobsters that weigh 1 to 1 1/4 pounds each, says White. Larger lobsters require extra cooking time, which causes the steamers and mussels to overcook. • The egg in this recipe is a nod to my old friend and bake-master Johnny Stevens, from Boothbay Harbor, Maine, says White. He taught me to hide an egg in the clambake and crack it open before unveiling the entire bake — if the egg is cooked through, the lobsters will be as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3775.42 Kcal (15807 kJ)
Calories from fat 2946.36 Kcal
% Daily Value*
Total Fat 327.37g 504%
Cholesterol 1312.25mg 437%
Sodium 1537.59mg 64%
Potassium 2224.07mg 47%
Total Carbs 95.45g 32%
Sugars 8.58g 34%
Dietary Fiber 11.98g 48%
Protein 129.08g 258%
Vitamin C 52mg 87%
Vitamin A 3.4mg 113%
Iron 11.3mg 63%
Calcium 209.5mg 21%
Amount Per 100 g
Calories 274.15 Kcal (1148 kJ)
Calories from fat 213.95 Kcal
% Daily Value*
Total Fat 23.77g 504%
Cholesterol 95.29mg 437%
Sodium 111.65mg 64%
Potassium 161.5mg 47%
Total Carbs 6.93g 32%
Sugars 0.62g 34%
Dietary Fiber 0.87g 48%
Protein 9.37g 258%
Vitamin C 3.8mg 87%
Vitamin A 0.2mg 113%
Iron 0.8mg 63%
Calcium 15.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 102
    Points
  • 105
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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