Stovetop Clam Bake
Dive into the flavors of coastal cuisine with this vibrant Stovetop Clam Bake, a one-pot wonder brimming with fresh seafood and hearty vegetables. Perfect for any gathering, this easy-to-make recipe combines tender red potatoes, juicy shrimp, smoky sausage, sweet corn, and an aromatic medley of clams and mussels, all simmered in a flavorful broth of dry white wine, Old Bay seasoning, garlic, and butter. Highlighted by its simplicity and rich, briny flavors, this stove-friendly take on a classic summer feast is ready in just under an hour and serves as an impressive centerpiece for casual dinners or special occasions. Garnish with fresh parsley, a squeeze of lemon, and serve with crusty bread to soak up the savory broth—it's a seaside treasure you can savor anytime!
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Recipe Information
Ingredients
- 1.5 pounds Small red potatoes
- 12 ounces Smoked sausage, sliced into 1-inch pieces
- 4 cups Water
- 1 cup Dry white wine
- 3 tablespoons Old Bay seasoning
- 4 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 2 pounds Fresh clams, scrubbed
- 1 pound Fresh mussels, scrubbed and de-bearded
- 1 pound Large shrimp, peeled and deveined
- 4 ears Ears of corn, shucked and cut into thirds
- 0.25 cup Fresh parsley, chopped (optional)
- 1 whole Lemon, cut into wedges
Instructions
In a large stockpot, combine the water, dry white wine, Old Bay seasoning, and butter. Bring the mixture to a boil over medium-high heat.
Add the potatoes to the pot and cover with a lid. Reduce the heat to medium and let the potatoes cook for 15 minutes.
After 15 minutes, add the sausage slices and corn to the pot. Cover the pot again and cook for 5 minutes.
Stir in the minced garlic, then carefully add the clams and mussels. Ensure they are placed at the bottom of the pot to steam well. Cover and cook for 5-7 minutes, or until the clams and mussels have opened. Discard any that do not open.
Add the shrimp to the pot and cover. Cook for an additional 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Carefully transfer the cooked seafood, vegetables, and sausage to a large serving platter or bowl using a slotted spoon.
Ladle some of the cooking broth over the seafood mixture for extra flavor, and garnish with fresh parsley, if desired.
Serve hot with lemon wedges on the side for squeezing, and enjoy with crusty bread or a side salad.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.4 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 415 mg | 32% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
