How To Make Malaysian Easy Clambake

Here’s a clambake recipe with clams and clams, thoughtfully designed for the convenience of your stove and trusty wok. Perfect for those hearty summer gatherings, this traditional clambake brings the essence of an all-American seafood festival to your home—a beach party with no Cape Cod coordination required.

Remember those golden moments of summer – the sun setting on the horizon, the rhythmic crash of the waves, the laughter of children playing on the sandy shore and, for adults, the touch of beer that completes the ocean ambience. In my childhood, it was an annual attraction to gather around the fire and sing until dark, eagerly anticipating the next year’s revival of that tradition.

Traditionally, a clambake consists of a beach fire, hot rocks, seaweed and a wide wet tarp that sets up a symphony of steam to handle the seafood. But don’t worry, you don’t have to head to the beaches of Cape Cod to experience this seaside bliss. The secret lies in a New England-style pot clambake that’s easy to make in your kitchen.

Today, I’m happy to share a clambake recipe that I made for speed and convenience. Using the familiar heat of a wok and stovetop, this recipe will turn your backyard into an unforgettable summer clubhouse if you turn to a gas grill for cookout parties. It grows if you choose

When I think of my New Jersey upbringing, memories of days digging for clams on the beach with my family are nostalgic. It is truly a religious effort. Fires are lit on the beach, aluminum is filled with seawater, and clams are expected to appear in the boiling water.

Religious feasts include paper plates for soup, cups for soup, and the art of rhythmically sipping and stirring soup. Delighted spectators learned that there was an art to drinking broth, making sure the sand settled at the bottom of the cup.

No need for a monumental container, just for convenience – most soup pots or stock pots will do. The process mimics a beach scene: water and wine boil, potatoes and scallops boil, brown sausages and hot dogs add their essence, and finally, clams or oysters are boiled. Open the lid, let the steam rise, and in 12 to 15 minutes, a beach party will appear with paper plates and melted butter — a beloved tradition that has entered the heart of your home.

Ingredients

  • 2 ears of corn – husked and chopped into thirds
  • 1 pound red potatoes – chopped into 1-inch pieces
  • 1-2 pounds clams – scrubbed
  • 1 pound large shrimp – peeled and de-veined
  • 12 ounces andouille sausage – sliced into ¼-inch medallions
  • ½ white or red onion – sliced
  • 2-4 lobster tails – (optional)
  • black pepper to taste
  • 1 lemon – cut into wedges
  • 1 cup butter – divided
  • 3 teaspoons minced garlic
  • 1 tablespoon Old Bay seasoning
  • fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 425 degrees and grease a large, rimmed baking sheet.
  2. Place the potatoes and corn in a large pot, cover with water, and bring to a boil. Cook for about 8-10 minutes. Drain the potatoes and corn and place in a large bowl. (**Alternatively, instead of boiling, roast the corn and potatoes on a baking sheet in a preheated oven for 25-35 minutes.)
    Add the clams, shrimp, sausage, onion, lobster (if using) and pepper to the pot with the potatoes and corn. Stir in 1/2 cup melted butter, garlic, and Old Bay seasoning. Add seafood and vegetables and mix.
  3. Spread it all out on your prepared baking sheet. Add lemon slices to the pan. Open the clams and cook until the shrimp are translucent, 12-18 minutes.
  4. Melt remaining butter over medium-high heat. Cook for another 3-4 minutes until the butter turns light golden.
  5. Serve sprinkled with chopped parsley, brown butter sauce and lemon wedges (for squeezing over the top). Have fun!

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