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    Stovetop Clambake

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNut-FreeGluten-FreeAmericanSeafoodDinner

    Stovetop Clambake

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNut-FreeGluten-FreeAmericanSeafoodDinner
    4 servings
    Active time: 20 minutes
    Total time: 45 minutes

    Description

    Lobsters, clams, mussels, potatoes and corn star in our stovetop clambake. Serve with flavor-packed sauces, like cocktail sauce or tartar sauce, and there won’t be a need for the bowls of melted butter that so often turn otherwise virtuous seafood into a nutritional disaster.

    Directions

    1. Place a steamer basket in a large stockpot, add 1 inch of water and bring to a boil over high heat. Place potatoes in the basket, cover the pot and steam for 4 minutes. Reduce the heat slightly, if necessary, to prevent boiling over.
    2. Place lobsters on top of the potatoes; cover and steam for 4 minutes. Place clams and mussels on top of the lobsters and potatoes; cover and continue steaming for 4 minutes more. Place corn on top of the shellfish; cover and continue steaming until the clams have opened and the potatoes are tender, 4 to 8 minutes more.
    3. Arrange the corn, mussels, clams and potatoes on serving platters. Remove lobster claws and tails by twisting them from the body. Cut the tails lengthwise (see How to Shell a Lobster, below). Discard the bodies. Add the split tails and claws to the platters. Serve immediately.

    Tips

    • Tip: To shell a lobster, grasp claw at the knuckle, near the body. With a firm twist, remove the claw from the body. Repeat with the second claw. To remove claw meat, crack through the claw shell using a pair of kitchen shears. (Alternatively, crack with a lobster cracker.) Holding the body in one hand and firmly grasping the tail in the other, twist and gently pull the tail from the body. (Discard the body.) Cut the tail in half lengthwise with kitchen shears, starting from the underside. Serve halves in the shell or remove the meat.
    • Tip: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
    • Equipment: Large stockpot, collapsible metal steamer basket
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories239 cal
    • Total Fat2.4 g
    • Saturated Fat0.4 g
    • Cholesterol99 mg
    • Sodium502 mg
    • Carbohydrate Total35.4 g
    • Protein21.2 g
    • Phosphorus305 mg
    • Potassium926 mg
    • Fiber3.8 g
    • Calcium85 mg

    Ingredients

    • 1 pound small red-skinned potatoes
    • 2 whole live lobsters, (about 1 1/2 pounds each)
    • 12 cherrystone, steamer or littleneck clams, scrubbed
    • ½ pound mussels, scrubbed and debearded if necessary
    • 4 ears corn, husked and cut into thirds

    Ingredients

    • 1 pound small red-skinned potatoes
    • 2 whole live lobsters, (about 1 1/2 pounds each)
    • 12 cherrystone, steamer or littleneck clams, scrubbed
    • ½ pound mussels, scrubbed and debearded if necessary
    • 4 ears corn, husked and cut into thirds

    Description

    Lobsters, clams, mussels, potatoes and corn star in our stovetop clambake. Serve with flavor-packed sauces, like cocktail sauce or tartar sauce, and there won’t be a need for the bowls of melted butter that so often turn otherwise virtuous seafood into a nutritional disaster.

    Directions

    1. Place a steamer basket in a large stockpot, add 1 inch of water and bring to a boil over high heat. Place potatoes in the basket, cover the pot and steam for 4 minutes. Reduce the heat slightly, if necessary, to prevent boiling over.
    2. Place lobsters on top of the potatoes; cover and steam for 4 minutes. Place clams and mussels on top of the lobsters and potatoes; cover and continue steaming for 4 minutes more. Place corn on top of the shellfish; cover and continue steaming until the clams have opened and the potatoes are tender, 4 to 8 minutes more.
    3. Arrange the corn, mussels, clams and potatoes on serving platters. Remove lobster claws and tails by twisting them from the body. Cut the tails lengthwise (see How to Shell a Lobster, below). Discard the bodies. Add the split tails and claws to the platters. Serve immediately.

    Tips

    • Tip: To shell a lobster, grasp claw at the knuckle, near the body. With a firm twist, remove the claw from the body. Repeat with the second claw. To remove claw meat, crack through the claw shell using a pair of kitchen shears. (Alternatively, crack with a lobster cracker.) Holding the body in one hand and firmly grasping the tail in the other, twist and gently pull the tail from the body. (Discard the body.) Cut the tail in half lengthwise with kitchen shears, starting from the underside. Serve halves in the shell or remove the meat.
    • Tip: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
    • Equipment: Large stockpot, collapsible metal steamer basket
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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