Скачать или смотреть New England Clam Bake Recipe | Chef Marcus Ware | Greydon House Restaurant | STAUB

Recreate a New England classic dish of a clam bake. A home cooked version that you can cook in a STAUB for a family, a dinner party for summer, or individual dishes as well.
This dish really embraces where we are and who we are here at Greydon House, on Nantucket surrounded by the ocean, a very heavily cultured part of New England. A dish that is classically New England. Our version of the dish that we do in the Staub reflects all of the ingredients that you would find in a traditional clam bake at the beach, and have just as much fun.

New England Clam Bake
Chef Marcus Ware, Greydon House
Nantucket, MA

Prep Time: 30 minutes
Cook Time: 65 – 70 minutes
Skill Level: Easy
Serves 4

Ingredients

1 ½ lb. fingerling potatoes, scrubbed
2 tablespoons butter
Sea salt to season
1 tablespoon olive oil
1 onion, finely sliced (11oz)
1 head garlic
1 sprig thyme
1 bay leaf
1 stick lemongrass, minced
1 cup white wine
2 cups fish stock
1 cup heavy cream
1 ¼ lb. lobster
2 crab legs (we used King crab)
1lb. mussels, cleaned and debearded
1lb. clams, scrubbed (we used Maine Steamers)
12 oz Andouille sausage, grilled then diagonally sliced (about 2 cups)
1 ½ cups fresh corn (from 2 ears of corn) cut into thirds
1 bunch carrots, cut diagonally into 1 inch pieces (9 oz or about 1 ½ cups)
4 oz. seaweed, chopped (we used north Atlantic)
3 tablespoons chopped parsley

Instructions

Preheat oven to 400 °F

Cut the ends off the fingerling potatoes so there is a flat surface on both ends. Add the butter and a large pinch of sea salt to a small oval Staub baking dish and arrange the potatoes in it so they stand up. Place the lid on and cook them over a medium heat for 10-15 minutes until golden brown. Turn over and cook again for around 10-15 minutes until both sides are golden brown. Reserve in a warm place until you are ready to serve.

Heat 1 tablespoon olive oil in a 7 quart Staub cast iron cocotte over a medium-low heat. Add the sliced onions plus a sprinkle of sea salt and cook until soft, around 10 minutes. The onions should not get any color. Add the garlic, thyme, bay leaf and lemongrass. Stir and cook a further 2 minutes.

Add the white wine and let it come up to boil, then add the fish stock and cream, bring back to a boil and turn the heat down to a simmer. Season again.

Add the lobster and crab to the center of the pot. Next add the clams, mussels, corn, carrots and grilled Andouille sausage. Cover with seaweed, add lid and place into the pre-heated oven. Bake for around 20-25 minutes, or until mussels and clams have opened and the lobster is bright pink.

Remove from the oven and sprinkle with fresh chopped parsley. Serve with potatoes and grilled toast.

Notes

You can either serve this clambake family style in the middle of the table or you can break it down and serve individual portions.

The seaweed adds authenticity and flavor but if you are unable to source it you can leave it out. The clambake will still be delicious!

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