I enjoy making this flavorful Giada Stovetop Clambake which will take me only 1 hour and 15 minutes! Made with clams, mussels, chorizo, chicken broth, and lemons, it’s a seafood dinner that’s sure to impress. Serve it with a twist, topped with crusty bread for that extra flair.

Recipe Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 teaspoon Old Bay seasoning
• ⅛ teaspoon kosher salt
• 2 cups dry white wine
• 1½ pounds small red bliss potatoes
• 1 pound smoked kielbasa, sliced into 1-inch pieces
• 4 ears of corn, shucked and sliced into thirds
• 2 pounds medium-size clams, such as littleneck or cherrystone, scrubbed well
• 2 tablespoons (¼ stick) unsalted butter
• 1 teaspoon smoked salt
• 2 lemons, cut into wedges

How To Make Giada Stovetop Clambake

1. Sauté Onion and Potatoes: Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
2. Add Potatoes and Wine: Add potatoes, wine, Old Bay seasoning, and kosher salt. Stir to combine, then cover and cook for 10 minutes.
3. Add Kielbasa and Corn: Add kielbasa and corn to the pot, stirring to combine. Cover and cook for 15 minutes more.
4. Add Clams and Finish Cooking: Add clams to the pot, cover, and cook until all clams have opened, about 5-10 minutes more.
5. Strain and Serve: Strain cooking liquid through a fine-mesh strainer into a bowl. Add butter, swirling until melted, then serve with lemon wedges.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Add Some Spice: Give your clambake a flavor boost by adding a dash of smoked paprika, which adds a smoky depth to the dish, or a pinch of cayenne pepper for an extra kick.
• Seafood Swap: Experiment with different types of seafood, such as mussels or scallops, to add variety to your clambake and cater to your guests’ tastes and dietary preferences.
• Garnish with Flavor: Take your clambake to the next level by garnishing with fresh parsley, chives, or lemon wedges, which add a bright, citrusy flavor and a pop of color to the dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Lemon And Pea Alfredo
• Giada Chocolate Rice Pudding
• Giada Pineapple-Ginger Smoothie

Giada Stovetop Clambake

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

642

kcal

I enjoy making this flavorful Giada Stovetop Clambake which will take me only 1 hour and 15 minutes! Made with clams, mussels, chorizo, chicken broth, and lemons, it’s a seafood dinner that’s sure to impress. Serve it with a twist, topped with crusty bread for that extra flair.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 1 medium onion, halved and thinly sliced
  

• 1 teaspoon Old Bay seasoning
  

• ⅛ teaspoon kosher salt
  

• 2 cups dry white wine
  

• 1½ pounds small red bliss potatoes
  

• 1 pound smoked kielbasa, sliced into 1-inch pieces
  

• 4 ears of corn, shucked and sliced into thirds
  

• 2 pounds medium-size clams, such as littleneck or cherrystone, scrubbed well
  

• 2 tablespoons (¼ stick) unsalted butter
  

• 1 teaspoon smoked salt
  

• 2 lemons, cut into wedges
  

Directions

• Sauté Onion and Potatoes: Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
  
• Add Potatoes and Wine: Add potatoes, wine, Old Bay seasoning, and kosher salt. Stir to combine, then cover and cook for 10 minutes.
  
• Add Kielbasa and Corn: Add kielbasa and corn to the pot, stirring to combine. Cover and cook for 15 minutes more.
  
• Add Clams and Finish Cooking: Add clams to the pot, cover, and cook until all clams have opened, about 5-10 minutes more.
  
• Strain and Serve: Strain cooking liquid through a fine-mesh strainer into a bowl. Add butter, swirling until melted, then serve with lemon wedges.