New England Clambake
Photo and recipe adapted from Leite's Culinaria
1 c. cold water
2 c. dry white wine
2 ½ Tbsp. Old Bay Seasoning
1 tsp. coarse sea salt
4 garlic cloves, smashed
1 red onion, roughly chopped
2 lbs. new potatoes, halved
2 lobsters (1½-2 lbs. each)
2 dozen Manila clams
4 ears fresh corn, cut into quarters
Small bunch tarragon or flat leaf parsley, roughly chopped
Several slices of toasted bread
6 lemons, cut into wedges
¾ c. Teaoli Extra Virgin Olive Oil (Butter, Cayenne, Chipotle, or Eureka Lemon)
1. In a large stock pot, bring water, wine, Old Bay, salt, and garlic to a boil.
2. Add onions and potatoes to pot, cover, and cook over medium high heat for 15 minutes.
3. Nestle lobster on top of onions and potatoes, cover, and cook for three minutes. Add clams and corn, cover, and cook an additional 8-10 minutes or until clam shells have opened.
4. Carefully remove pot from heat and drain. If necessary, slice each lobster in half to encourage sharing. Discard any unopened clams.
5.Toss ingredients with olive oil and sprinkle with the fresh herbs of your choice. Serve on a platter, or spread butcher paper on a tabletop and spread contents of pot down the center. Place lemon wedges on top and serve with bread.