This recipe captures the essence of Eleven Madison Park's acclaimed Clam Bake, reimagined for the home kitchen with readily available ingredients and simplified techniques. It's a vibrant, flavorful dish celebrating seasonal bounty and exquisite seafood.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. If using bacon/pancetta, add it and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the sliced leek to the pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
Add the chicken or vegetable broth and the halved new potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are almost tender.
Add the corn rounds (or kernels) to the pot. Arrange the scrubbed clams and mussels on top of the potatoes and corn. Cover the pot tightly and steam for 5-7 minutes, or until most of the clams and mussels have opened. Discard any shellfish that do not open.
Add the peeled shrimp and halved cherry tomatoes to the pot. Cover again and cook for another 2-3 minutes, until the shrimp are pink and cooked through. Be careful not to overcook the shrimp.
Stir in the unsalted butter, fresh parsley, and fresh dill. Season with salt and freshly ground black pepper to taste. If you cooked bacon, sprinkle it back in now.
Ladle the clam bake into large bowls, ensuring each serving has a good mix of shellfish, vegetables, and broth. Serve immediately with lemon wedges for squeezing over.