Clambake with Drawn Butter

Something Extra

Recipe Theme


Clambake with Drawn Butter

Clambake with Drawn Butter
The tradition of New England clambakes is
thought to stem from European settlers
watching Native Americans cooking clams over
hot stones and seaweed, but today the
clambake is now as varied as the grains of
sand on the Eastern seashore. Some boil, some
bake. Some include sausage while others add
chicken. Our recipe is just one (very tasty)
way of doing it.

Nutcrackers, small fish forks and plenty of
napkins are a must with this recipe.
Raley’s Clambake Kit (AVAILABLE IN SEPT.) or
make your own (see below)*
Drawn Butter (recipe follows)

*You can make your own clambake kit with
clams, mussels or shrimp, red potatoes, corn
on the cob, onions (if desired) and cooked
and cleaned
Bring a couple of very large pots filled about 1/3 full with water to a boil. Add sea salt (better yet, use fresh seawater if available) and seasonings; boil or steam clams and shrimp in one pot and potatoes, corn and onions in the other pot until done. Serve with Drawn Butter and lemon wedges.
Drawn Butter: Melt 1 cup butter over medium heat in a small saucepan. Cook over medium-high heat until white solids separate. Strain to remove solids. Stir in 1 tbsp. lemon juice or white vinegar and sea salt to taste. Serve warm.

Makes 4 to 6 servings.

Smashed Potatoes
Smash warm boiled red potatoes with a fork or potato masher and drizzle with olive oil. Sprinkle with chopped fresh herbs and season with sea salt and freshly ground pepper.
Wine Suggestion
Sauvignon Blanc Beer Pairing: Pyramid Hefeweizen For clams and other seafood, the crisp, light flavor of a hefeweizen complements without overwhelming.


To add your comments, please log in.

I remember when this recipe first came out in Extra and I had to try it. It was a bit pricey but the outcome was well worth it. I have made it a few times since if I can find shrimp on sale. This is a healthy, hearty meal that goes great with a nice loaf of sourdough. If buying fresh clams soak them in cold water and sea salt overnight in the refrigerator. The clams will spit out any sand and impurities. Then scrub and rinse before cooking. this dish <3

Comment Number: 830


© 2015 Raley's Family of Fine Stores