The Recipes

Stovetop Clam and Crab Bake

Absolutely nothing says summer on the east coast to me like some steamed shellfish.  In the D.C. area, we can boat and/or drive out to Maryland and indulge in the wonderful crabs there, or if you want to catch the train or the bus, you can be in the northeast in a matter of hours.  No matter where you are, and whether or not you're waterside, this is the perfect summer meal.  Just have plenty of napkins and newspaper on hand to discard the shells and wipe your faces! 

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Stovetop Clam and Crab Bake


- 12 large clams

- 2 large clusters of crab

- ¼ c. Old Bay seasoning

- 1 small red potato, cut into 1-in. pieces

- 1 corn cob, cut into thirds

- ½ jalapeno, sliced

- 1 clove garlic sliced (or dried, sliced garlic)

- 1 c. dry white wine

- 1 lemon, halved

- Salt

- pepper

In a large pot with a strainer attachment, put 2-3 in. of water in the bottom.  Put in the strainer.  Layer in the potatoes and corn and season them with salt and pepper.  Sprinkle the jalapenos over the top and pour in the wine and lemon juice.  Drop the lemon halves into the pot.  Top with the clams and crab.  Sprinkle the Old Bay over the top.  Cover and simmer for 30 minutes.


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