This stovetop clambake recipe makes it easy to enjoy this summery meal even if you can't make it to the beach.
My apartment-friendly version is made in one pot, on the stove, with barely any prep required. There are just a couple of things to do before you load everything into the pot.
One, make sure to scrub the clams and soak them in water for 20 minutes, at least once to make sure they expel any grit. Two, cut the vegetables into finger-food-size pieces, because part of the fun of the whole shindig is eating with your hands. I include the traditional corn on the cob and baby new potatoes , but I also add 2-inch pieces of celery, which is absolutely delicious steamed and echoes the flavor of the celery seed in the seasoning.
After about 10 more minutes, you scoop it all onto a big platter, squeeze fresh lemon on top and sprinkle it with Old Bay and fresh parsley. If you want to go a different but equally delicious direction, you can usePlace the platter on the center of your table, with a side of butter, if you’d like, for spreading onto the corn and potatoes, along with plenty of napkins, and dig in.
Make Ahead: The clams need to be soaked for 20 minutes before cooking. If they are very sandy, soak them up to 3 times, 20 minutes each time. NOTE: After soaking, check the clams by tapping on their shells; if they close up, this means they are alive. If they remain open, the clams are dead and should not be cooked. Also discard any clams with broken or cracked shells.Click the bookmark icon below the serving size at the top of this page, then go to
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