1 Sep

Stovetop Clambake

We didn’t have a stockpot giant enough, so I had to divvy up the main ingredients for the stovetop clambake using an 8.0 L stockpot and a 4.0 L one to contain 3 lbs cockles, 2 lbs potatoes, 2 lbs crab legs, 4 corn-on-the-cob (each split in half), 1.5 lbs shrimp, and 2 sausage links.  The ingredients (your choice of seafood and meats) are supposed to be cooked together as is done in a traditional clambake when all the goodies are steamed in a sandpit.  Not having any industrial-sized pots, I had to be resourceful with the stovetop method by cooking the vegetables separately. 




Ryan’s plate – the first of two.  Mine, not pictured.  We both had two helpings each.  How we managed to move around afterwards, I have no idea.

 Ryan's plate

Creamy New England seafood chowder is what became of the leftovers of our seafood feast the following day.



2 Responses to “Clambake”

  1. ryanr 1, September 2009 at 5:27 pm #

    The melted cheese on the bread slices is Beecher’s Flagship Reserved and went very well with the already terrific chow-da.

  2. Elaine 2, September 2009 at 10:54 am #


    One of my favorite parts of going up to visit my friends on Orcas Island is when we get creative with the shellfish. We’ve not done a clambake yet, so perhaps I ought to suggest it for next time!

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