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Executive Chef of Newport's Castle Hill Inn Shares Clambake Recipe

Jun. 17th, 2013 | Comments 0 | Make a Comment   
Newport's Castle Hill Inn Executive Chef Shares Clambake Recipe
Photos Courtesy of Castle Hill Inn
Since June is National Seafood Month, we have decided to share with you a special recipe from Castle Hill’s Executive Chef Karsten Hart. With steamed littleneck clams, chouriço, smoked seaweed, sweet corn, and Fingerling potatoes with a spicy broth, this recipe will help you prepare your very own clam back at home!

“One of my first culinary experiences in New England was at a traditional clam bake,” says Chef Hart. “Not knowing quite what to expect for my first clambake, I watched attentively. When the tarp was removed, smoke and steam rose from the ground revealing our culinary treasures. The smell was incredible! The first taste of lobster was sweet, salty and smoky; the best lobster I ever tasted. It was my hope to recreate this dish at home for my wife Deja. Below is our version of a traditional New England clam bake. The smoked seaweed adds a salty-smoky flavor to the broth similar to a traditional clam bake. Enjoy!”

Castle Hill “Clam Bake”

Serves: 6

Preparation Time: 1 hour

Cooking Time: 20 minutes

Ingredients:
  • 2 tbsp. butter
  • 3 shallots, diced
  • 2 cloves garlic, minced
  • 20 ea. littleneck clams, washed
  • 1 tsp. red chili flakes
  • 4 links chouriço (Portuguese sausage), cut into 1 inch pieces
  • 4 ears corn, cut into 2 inch pieces
  • 2 lb. Fingerling potatoes, blanched for five minutes in boiling water
  • 3 cups rock seaweed, lightly grilled
  • 2 cups Vinho Verde (Portuguese white wine)
  • 3 ea. 1.5 lb. lobsters, steamed for 5 minutes in gently boiling water
  • 3 cups fresh clam juice
  • 2 tbsp. parsley, chopped
  • 1 tbsp. butter
  • Freshly ground black pepper
  • 2 whole baguettes
Directions:

Add butter to a large braising pot or Dutch oven over medium heat. Add shallots and garlic. Simmer for three minutes or until vegetables are tender. 

Add littlenecks, chili flakes, chouriço, corn, Fingerling potatoes, seaweed, Vihno Verde and lobsters. Cook for an additional two minutes. 

Add clam juice, cover with a lid and cook over medium heat for four minutes. 

After four minutes, add chopped parsley, butter and black pepper. Simmer for one minute. 

Serve in warm bowls with lots of sliced baguette to soak up all the juices!
Newport's Castle Hill Inn Executive Chef Shares Clambak

Newport's Castle Hill Inn Executive Chef Shares Clambak

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