Stove Top Clam Bake

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It was a gorgeous summer weekend here on the Jersey Shore.  From Friday to Sunday, we were in swim suits, slathered in sunscreen, eating ice cream and burgers, swimming, playing games, enjoying time with family and friends.  For us, its what summer is all about and we are truly grateful for these wonderful times. 

On Saturday, we celebrated my step-son's 16th birthday and this is what we served- a back yard clam bake!  All the deliciousness with no sand in your pants!  

Once you clean your seafood and do your chopping, it only takes about 30 minutes before you have a knock-out classic New England clam bake from your stovetop.  The end result is totally festive and shouts out "HAPPY SUMMER!" 

Heres what you'll need to generously serve 8-10 people.  We used two large platters. Only one is pictured here:

  • 6 dozen clams, washed
  • 4 dozen shrimp, shelled and deveined
  • 4 polish kielbasa, chopped into chunks (we used Hillshire Farms)
  • 10 ears of corn, husked and halved
  • 3 lbs of red potatoes, chopped into 1 inch chunks
  • parsley, a large bunch, chopped
  • garlic,  5 large cloves, chopped
  • 1 bottle of white wine
  • 1  28 oz. box of chicken broth or seafood stock
  • Old Bay seasoning, 1 tsp
  • red pepper flakes,  1/2 tsp
  • 1 lemon, sliced
  • salt, 1 tsp

1.   In a very large pot, over high heat add wine, stock, garlic, Old Bay, red pepper flakes, salt, 1/2 of the parsley.  Bring to a boil.

2.  Add potatoes, corn & kielbasa. Cover to cook for 10 minutes.

3.  Add shrimp. Cover and cook 8-10 minutes until opaque.

4.  Stir everything and add clams. Cover for 10 minutes or until clams are opened.  

5.  To serve, use a large slotted spoon to scoop everything into a large serving platter.   Spoon some broth over the entire dish.  Garnish with lemons and parsley.

6.  Accept kudos, compliments and maybe even, applause from your guests.

Enjoy!

Happy Summer!!

xo & a pinch,
Kelly