One-Pot Clam Bake with recipes for a complete meal
Everyday Food presents recipes for a complete easy-to-prepare clam bake dinner.
Invite friends over for the ultimate one-pot meal. (No sandy beach needed!)
1/2 small seedless watermelon, cut into chunks
1 bunch mint, tough stems removed, 6 sprigs reserved for serving
1 tablespoon superfine sugar
1 lime, cut into wedges
1 1/4 cups white rum
1. In a blender, in batches, puree watermelon. Pour through a fine-mesh sieve into a liquid-measuring cup, pressing on solids to extract as much liquid as possible (about 3 cups); discard solids.
2. In a large container, combine mint, sugar and lime. With the back of a wooden spoon, crush mint and lime until sugar is dissolved. Add watermelon juice and rum, fill container with ice and stir to combine. Serve over more ice with mint sprigs.
Nutritional information per drink: 138 calories
One-Pot Clam Bake
Makes 6 servings
1 1/4 cups dry white wine
6 cloves garlic, peeled
2 large shallots, quartered and peeled (root end left intact)
1 1/2 pounds small red potatoes
Red-pepper flakes (optional)
6 ears corn, shucked and halved
5 dozen clams, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves
1. In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Check pot to be sure there is enough liquig. Add corn, clams and lemons; cover and cook until clams have opened, about 10 to 12 minutes. Discard any clams that do not open. Add shrimp in a single layer, cover, cook a bit and turn off heat and let stockpot sit until shrimp are opaque and cooked through.
2. With tongs, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
Nutritional information per serving: 463 calories; 11 grams fat (5 grams saturated fat); 34 grams protein; 52 grams carbohydrates; 6 grams fiber
Cheesy Chive Bread
Makes 6 servings
1 loaf rustic bread
6 tablespoons unsalted butter, room temperature
1/3 cup grated Parmesan (1 1/2 ounces)
1 1/2 teaspoons grated lemon zest
2 tablespoons finely chopped chives
Salt and pepper
1. Preheat oven to 450 degrees with rack in upper third. Make deep, even cuts into bread, about 3/4 inch apart, without cutting throughout bottom. Stir together butter, Parmesan, lemon zest and chives. Season with salt and pepper. Spread mixture evenly between cuts, wrap loaf tightly in parchment-lined foil, and bake until butter is melted and crust is crisp, about 15 minutes. Unwrap and let cool slightly before serving.
Nutritional information per serving: 366 calories; 14 grams fat (8 grams saturated fat); 12 grams protein; 48 grams carbohydrates; 2 grams fiber
Key Lime Whoopie Pies
Small, golf-ball-size Key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead. Make your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.
1 1/3 cups all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon fine salt
1/2 cup full-fat plain yogurt
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 Key limes or 2 limes)
1/4 cup granulated sugar
1. Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil and eggs on medium, about 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners' sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).
2. Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).
Nutritional information per serving: 213 calories; 9 grams fat (3 grams saturated fat); 4 grams protein; 31 grams carbohydrates; 1 gram fiber