Homestyle Eleven Madison Park-Inspired Clam Bake Pot

Name: Homestyle Eleven Madison Park-Inspired Clam Bake Pot
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 oz bacon or pancetta, diced (optional, for smoky flavor); 1 large leek, white and light green parts, thinly sliced; 4 cloves garlic, minced; 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio); 3 cups chicken or vegetable broth; 1 lb small new potatoes, halved or quartered; 2 ears fresh corn, cut into 1-inch rounds or kernels removed; 1 lb little neck clams, scrubbed clean; 1 lb mussels, scrubbed and de-bearded; 1 lb large shrimp, peeled and de-veined; 1 cup cherry tomatoes, halved; 2 tbsp unsalted butter; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 1 lemon, cut into wedges, for serving; Salt and freshly ground black pepper to taste

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.

Prep: 25 min

Cook: 25 min

Total: 50 min

4 servings

Ingredients

2 tbsp olive oil
4 oz bacon or pancetta, diced (optional, for smoky flavor)
1 large leek, white and light green parts, thinly sliced
4 cloves garlic, minced
1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
3 cups chicken or vegetable broth
1 lb small new potatoes, halved or quartered
2 ears fresh corn, cut into 1-inch rounds or kernels removed
1 lb little neck clams, scrubbed clean

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.

Nutrition Facts

480 kcal

Calories

45g

Protein

35g

Carbs

20g

Fat

Homestyle Eleven Madison Park-Inspired Clam Bake Pot

Ingredients

Instructions

Nutrition Facts

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