This clam bake recipe features
chicken, sausage, clams, corn and potatoes.
The best way to make it is by using a large 2 piece lobster steamer. You
can also use a 4+ gallon stock pot, but you will have to significantly reduce
the liquids in the bottom so that the chicken does not get too soggy. You will also need your grill set to medium
high for finishing the chicken and sausage.
8 Chicken legs (drumstick and thigh)
2 lbs. of sausage, cut into 3-4 inch pieces. You can use Italian sweet (or hot), or chorizo
2 lbs. small (about 2-inch diameter) Red Bliss potatoes, washed
4 ears fresh corn, husked and halved crosswise
8 dozen medium Littleneck clams
8 Cheesecloth bags for clams. Usually you can get them from fish store.
1 (750 ml) bottle Dry white wine, such as Sauvignon Blanc
2 qts. water. For better flavor, substitute one quart chicken stock
1 medium Onion, quartered
4 cloves Garlic, peeled and cut in half
1-2 TBS. SFL Gulf Coast Bay Seasoning. This is pretty spicy so adjust to taste
2 Bay leaves
1 c. Lemon juice, freshly squeezed
3 TBS. SFL Caribbean Turkey Seasoning
¼ c. Olive oil
2 TBS. Corn meal
Score the chicken pieces both sides. Mix ¼ cup lemon juice with 1 TBS Caribbean Turkey Seasoning; rub into the chicken and let stand for 30 minutes. Mix ¼ cup lemon juice, 2 TBS Caribbean rub, and olive oil – set aside. Soak clams in ice cold water for 20 minutes so that they will purge any sand. Adding 2 TBS corn meal to the water will help this process. Rinse clams well and place 1 doz in each of the bags and tie off.
Place liquids in bottom of steamer, then add onion, garlic, Gulf Coast Bay Seasoning and bay leaves. Place steamer on top, cover and bring to a slow boil.
Layer chicken, sausage, potatoes, corn, then clams. Make sure liquid is still boiling and steam is coming through. Cover, and simmer for 10-15 minutes – until clams open.
Remove everything from pot. Cover potatoes, corn and clams to keep warm, baste chicken with lemon and oil mixture, then place chicken and sausage on grill to brown – turning once and basting. 5 minutes or so. Strain broth into a bowl.
Serve dinner: Plate individual items and serve with a cup of broth for dipping the clams and drinking. You can also serve melted butter.