Boston Magazine awarded them “Best Clam Chowder.” The Boston People’s Choice Awards declared them “Best Seafood Restaurant.” Simply put, Chef Armand Toutaint is a bona fide expert when it comes to serving up fish, shellfish, and the like. So when Turner Fisheries offered to share this clambake recipe – which, mind you, doesn’t require a beach – we most definitely took them up on it (and you should, too).
Turner Fisheries Clambake
3 littleneck clams
3 fingerling potatoes, blanched and cut in half
1 tablespoon fresh corn kernels
¼ teaspoon chopped garlic
¼ teaspoon chopped shallots
1 tablespoon olive oil
1 tablespoon white wine
¼ cup vegetable stock
1 teaspoon butter
½ teaspoon parsley, chopped
Salt and pepper
1. Bring a large pot of water to a boil.
2. Add lobster to boiling water and cook for 7 to 8 minutes.
3. While lobster is cooking, sauté potatoes, corn, and littleneck clams with garlic and shallots in oil, and season with salt and pepper to taste.
4. When potatoes are nicely browned, add mussels, white wine, and vegetable stock to sauté pan and cover to steam. Once clams open, add butter and parsley, adjust seasoning, and arrange in bowl.
5. When lobster is cooked, cut tail in half, crack open claws and knuckles, brush with butter, and add to bowl.
Our Sunday Supper: Clambake Boutique opens Sunday, May 19, at 11AM ET.
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