The Clam Pot ❄️

I grew up on New England Seafood, with all kinds of variations of different dishes.  For example, I was never a big fan of clam chowder, but I always liked many of the ingredients, so we came up with this chowder-less chowda.  It’s a great appetizer before most meals.


  • 5 pound bag of New England littleneck clams
  • 2 pounds of small red potatoes, rough chopped
  • 2 cups of chopped red onions
  • 1 cup chopped shallots
  • 4 cloves minced garlic
  • 4 ears of corn, grilled and kernel cut off
  • 2 cups dry white wine
  • 16 ounces of unsettled butter separated (2 sticks)
  • 2 cups chopped and seeded Roma tomotoes
  • 2 cups chopped fresh basil
  • 1 teaspoon of red pepper flakes
  • Kosher salt and freshly ground pepper

The Tools

Making it

  • Scrub the clams and put in a mixing tub of cold water, with a cup of flour mixed in, which will get the clams to cough up any sand that might have inside.
  • Rough-chop the potatoes, roughly into 1/2 inch pieces.
  • Peel, then finely-chop the red onions and the shallots.
  • Mince the garlic.

Time to Cook

  • Melt a stick of butter over medium-high heat and add potatoes for 20 minutes, season with salt and pepper, stirring every 5 minutes till crisp.  Set aside.
  • Melt the other stick of butter in sauce, with onion, shallots, red pepper flakes until translucent.
  • Add wine, basil and tomatoes, and simmer for 8 minutes.
  • Add the clams and cover — check in 10 minutes and remove any opened clams.
  • Mix the clams along with potatoes, corn and serve.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s