Servings: 10
Preparation Time: 1 hour
Start to Finish Time: 1 hour 50 minutes
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George Panetta’s One-Pot Clam Bake: A Time-Honored Family Tradition
There’s something magical about a one-pot clam bake. It’s not just a meal but an experience, a feast that brings people together with the flavors of the ocean, each layer adding depth to the next. My father-in-law, George Panetta, first taught me the art of this clam bake. Over the years, I’ve made small tweaks to timing and technique, but the essence of George’s “perfect feast” remains, a timeless recipe that seafood lovers will cherish.
This clam bake brings together a medley of fresh seafood—lobster tails, clams, shrimp, and scallops—alongside sweet corn, potatoes, and sausages. Each layer is meticulously timed to ensure everything cooks to perfection. If you have access to fresh seaweed, it makes an ideal base and imparts a hint of the ocean; otherwise, corn husks work as an aromatic layer, though they can be a bit tricky to remove.
The Tradition of Layering
The magic of this dish comes from carefully layering each ingredient in the pot. George often used seaweed, placing it between each layer to lock in moisture and add a subtle, briny flavor. Seaweed might be difficult to find in some areas, so corn husks are a good alternative. However, if you can’t find either, don’t worry—this dish shines with or without layering.
Timing: The Key to Perfection
Cooking times are crucial in George’s clam bake to ensure every ingredient is just right. Plan on 50 minutes of total cook time, and keep a close watch on each stage. As each ingredient is added, it releases juices, creating a flavorful broth that’s perfect for dipping bread or, even better, as the base for George’s clam bake chowder.
Tip: Ensure that the shrimp and scallops are cooked through before you remove the pot from the heat, as they are the final additions and cook quickly.
Leftovers: A Second Meal in the Making
If you’re lucky enough to have leftovers, save them to make “After the George Panetta One-Pot Clam Bake Chowder (https://5starrecipe.com/wp-content/uploads/2022/12/After-the-George-Panetta-One-Pot-Clam-Bake-Chowder.pdf .” This chowder is as satisfying as the original clam bake, with all the rich flavors condensed into a comforting bowl of soup.
Serving Suggestions
This dish can easily feed 10-12 people, but with only eight half lobster tails, you might want to consider sharing! Serve the clam bake with plenty of napkins, some crusty bread for sopping up the broth, and bowls for the shells. It’s messy, it’s communal, and it’s unforgettable.
George Panetta’s one-pot clam bake is a recipe that brings people together, connecting generations with every bite. Enjoy the feast, and may this family tradition become a cherished memory for your loved ones, just as it is for ours.
Ingredients:
2 dozen clams, cherrystone
2 dozen mussels, scrubbed and debearded
2 pounds shrimp, colossal (U15 count)
1 pound scallops
4 each lobster tails (frozen)
4 each Alaskan king crab legs
6 ears corn on the cob
12 each red potatoes
1 package fresh pearl onions
1 pound butter
2 tablespoons OLD BAY SEASONING
2 tablespoons garlic powder
1 dash salt
1 dash pepper
6 each lemons, halved
kale (for decoration)
parsley (for decoration)
TIP: 1. It works well to layer each section of the pot with seaweed or corn husks. However, it is difficult in any areas to purchase seaweed and the corn husks are difficult to remove when the pot is done. It is fine to NOT include any layering materials in the pot.
TIP: 2. The cooking time of each stage of the pot is critical. So, keep track. When all stages are completed (50 minutes cook time) everything should be cooked perfectly. Make sure that the scallops and shrimp are cooked before you take the pot off the burner.
TIP: 3. Make sure that you save the broth and any leftovers to make After the “George Panetta OnePot Clam Bake” Chowder.
NOTE: May be able to feed 10-12 people. However, there will only be 8, 1/2 lobster tails.
NOTE: If there are any leftovers, save them and make the “After the -George Panetta One-Pot
Clam Bake- Chowder” (see recipe under SOUP).
Instructions:
MAKE CERTAIN TO READ ALL TIPS PRIOR TO STARTING THIS RECIPE
PREPARE INGREDIENTS:
Scrub the shells of the clams and mussels clean. Set aside.
Shell and devein the shrimp. Make certain to leave the tail
sections on. Set aside.
Cut Alaskan king crab legs into sections at joints. Set aside
(keep frozen).
Slice the center of each red potato without cutting all the way
through. Stuff each slit with a tab of butter. Set aside.
Peel the pearl onions. Set aside.
Husk the corn and cut each ear in half. Keep the corn husks if
you are planning to use them to layer the pot (see TIPS).
START BOILING WATER
Fill bottom portion of clam pot 1/2 full of water. Add 1
tablespoon of Old Bay seasoning and 1 tablespoon of garlic
powder to the water. Place filled pot bottom onto stove top or
outdoor propane pot burner and cook on medium high heat until
boiling. Prepare pot while pot water is reaching a boil.
PREPARE POT:
Carefully place the clams and mussels on the bottom of the pot
top. Make certain that they sit relatively flat. This way when they
open the meat will not fall out of the shells.
Cut 1 stick of butter into tabs and place among mussels and clams.
Sprinkle 1 teaspoon of Old Bay seasoning and 1 teaspoon of garlic powder over the clams and mussels (Optional) Add a layer of seaweed or corn husks if desired (see TIPS).
Next, add mixtures of potatoes, corn and pearl onions.
Cut 1 stick of butter into tabs and place among potatoes, corn and pearl onions. Sprinkle 1 teaspoon of Old Bay seasoning and 1 teaspoon of garlic powder over potatoes, corn and pearl onions. Season with salt and pepper.
COOK POT:
Place lid on pot top and fit pot top onto boiling pot bottom. Let boil for 25 minutes.
Add lobster tails and Alaskan king crab legs to pot. Cook over boiling water for 15 minutes.
Add scallops and shrimp and cook for an additional 10 minutes
or until shrimp and scallops are cooked through.
Melt 1 stick of butter and place into serving dipping bowls for each guest.
PREPARE DISH:
Cut each lobster tail in half lengthwise.
In a large serving platter (2 serving platters are preferred), lined with decorative kale, begin to lay out the contents of the pot. Be careful when removing the clams and mussels that the meat does not fall out of the shells.
Juice 2-3 lemon halves over platter/s. Place remaining lemon halves decoratively on platter/s. Garnish with parsley and serve.
Drain some of the pot broth from the spigot on the bottom of the pot and serve in small cups to your guests.