With fall right around the corner on September 22nd, if you’re anything like us – your mindset has shifted to pumpkin spice everything, cozy sweaters, and food appropriate for football viewing weekends. In our opinion, there’s no meal that says autumn like a clambake! In this case, you don’t need special equipment or even an outdoor space.
Depending on your group, all that is required is an appropriate-sized pot, clams, and of course – lots of melted butter. Then to round off the sumptuous clam feast, sweet but not-too-sweet pear squares for dessert. Imagine a shortbread-like crust topped with crushed gingersnaps, fresh pears and the perfect glaze. Yum!
It’s fun to set the clambake-scene with seasonal linens, flowers and candles. We chose vintage napkins, sunflowers, tapers and votives for the table. Before our guests arrived, we lit a scented candle to fill the room with the aromas of a warm patisserie (cue the pear squares). We welcomed guests with cider, beer, or a dry rosé. With the pear squares cooling nearby, all that was left to do was melt the butter, bring the pot to a boil, and wait a few minute for the clams to open. This accomplished, we simply placed the pot in the center of the table (and made sure there were bowls for the shells). All that was left to do was dig in!
Happy fall!
xoxo,
Kim & Tess
Stovetop Clambake
Ingredients
- 3- 50 count bags Littleneck clams
- 2 quarts chicken stock, preferably homemade
- 1/4 cup fresh parsley, chopped
- melted butter for serving
Instructions
- Thoroughly rinse clams in a large colander in batches. Discard any clams that are open.
- Add the chicken stock and clams to the pot, and bring to a boil.
- Boil until clams open.
- Sprinkle the clams with fresh parsley.
- Serve in the pot with the broth with melted butter alongside.
