We are guilty of taking advantage of warm weather by throwing as many eating and drinking events outside as is humanly possible. What’s one of our favorite summer soirees? A great coastal clambake, accompanied by side dishes which – in this case – were a watermelon feta salad and fresh corn on the cob. We then threw lobster, clams and shrimp all together to make a vat of yum…literally.
Lucky for us, clambakes always appear to take more work than they actually do, but this one involved three simple recipes, and a kit from Williams-Sonoma that made the process seamless and the aesthetic incredibly appealing. How can you recreate the clambake and the look itself? Follow our recipes, and get our must-have products from Williams-Sonoma’s Outdoor Dining Collection and BBQ Tools (pictured below).
They’re one of the first brands to launch VISA Checkout, which makes the shopping experience super easy…not that we need anyone to make shopping any easier for us; heaven forbid. Make it procrastination Friday by shopping today. We predict you’ll be easily clam-baking by next weekend…
*Note: Shoppers who pay with Visa Checkout on www.williamssonoma.com will receive $10 off their next purchase of $100.
2 cups White Wine
4 cups Water
3 Bay Leaves
1 pound Red Potatoes
1 pound Littleneck Clams, scrubbed
1 pound Mussels, scrubbed, beards removed
1 pound Shrimp, Shell on
4 Ears Corn
1 Lemon, cut into pieces plus more for Garnish
8 cloves Garlic, crushed
1/2 bunch Thyme
1/4 bunch Parsley, with stems
Place a steamer basket in 20-quart pot. In the pot, combine wine, water, and bay leaves. Cover with a lid and bring to a boil. Add potatoes to the pot, cover and cook 5 minutes. Add lobsters, cover and cook 10 minutes. Next add corn, clams, shrimp, lemon, garlic, thyme, and parsley to the pot. Cover and cook 5 more minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes. Make sure you discard and clams or mussels that do not open. Serve with lemon wedges for garnish.
Watermelon Feta Salad
4 cups Watermelon, diced
1/2 cup Feta Cheese, crumbled
1/4 cup thinly sliced Red Onion, rinsed with cold water
1/4 cup Fresh Basil, roughly chopped, plus more for garnish
1 teaspoon Kosher Salt
Black Pepper, to taste
2 cups Arugula
Toss all ingredients except arugula together. Refrigerate for 25 minutes or until ready to serve. When ready to serve, mix in the arugula. Garnish with additional basil.
3 1/2 cups All Purpose Flour
1/2 teaspoon Salt
3/4 cup Unsalted Butter, cold, cut into cubes
1 3/4 cups Cheddar Cheese, Grated, plus more for topping
1 cup plus 1 tablespoon Milk
Preheat oven to 400 degrees Fahrenheit.
Combine flour, salt, and cheddar in the bowl of a stand mixer. With the paddle attachment, mix for 30 seconds. Add the cold butter cubes, mix until hazelnut sizes crumbs of butter are left in the flour. Pour in the milk, mix until just combined. Do not over mix. On a lightly floured surface, roll biscuit dough to 1/2 inch thick. Cut biscuits using a round cutter, placing on a parchment lined baking sheet. Refrigerate the biscuits for 10 minutes. Make an egg wash by beating 1 egg with 1 teaspoon cold water.
Brush with tops of the biscuits with egg wash and place in the oven. Bake for 8-10 minutes until light golden. Remove biscuits, brush again with egg wash and top with additional cheddar cheese. Place in the oven for 1-2 more minutes until cheese melts and turns golden brown.
*Sponsored by Williams-Sonoma. Photographed by Alli Shepherd.