One-Pot Clambake
4
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Enjoy this New England favourite at the beach or in your own backyard.
Ingredients
Littleneck clams
32 item(s)
Whole-grain yellow cornmeal
1 tbsp(s)
Unsalted butter
2 tbsp(s)
Onion
2 large, chopped
Kosher salt
1 tsp(s)
Bay leaf
1 leaf/leaves
Fresh parsley
4 sprig(s), plus additional for garnish
Garlic
4 clove(s), large, medium, minced
Cajun seasoning
1 tbsp(s)
White wine
½ cup(s), dry variety
Reduced-sodium chicken broth
¾ cup(s)
Uncooked baby potatoes
2 pound(s), rinsed and scrubbed
Cooked chicken chorizo sausage
12 oz, sliced into 12 chunks
Cooked corn
4 ear(s), medium, husked and halved
Lemon
1 medium, cut into 8 wedges
Instructions
1
Scrub outsides of clams; place in a large pot of cold water. Add cornmeal to help clams release any grit; let soak, 15 minutes. Remove clams from pot; rinse.
2
Heat butter in a large soup or stockpot over medium heat. Add onion and salt; cook, stirring frequently, until softened, 10-15 minutes. Stir in bay leaf, parsley, garlic and Old Bay; cook, 1 minute. Stir in wine; cook, 1 minute. Add broth; increase heat to medium-high.
3
Place potatoes in pot over onion mixture and top with chorizo; place corn over chorizo and then add clams. Cover pot; cook until clams have opened, and corn and potatoes are fork tender, 15-20 minutes.
4
Use a slotted spoon to remove clams to a large platter (discard any that haven't opened); place corn in a serving bowl. Use a slotted spoon to remove chorizo and potatoes to platter with clams; drizzle some broth from pot over clams, sausage and vegetables. Serve with remaining broth and lemon wedges on the side; garnish with parsley.
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