With some of the best summer treats available a quick dinner is just minutes away, the summer stars are corn on the cob a bucket full of littleneck clams and one of Mark Bittman’s 12 easy favorite clam recipes for summer. I’m not interested in standing out in 97º temperatures to enjoy one our favorite summer dinners so this one really caught my eye as did the other 11 recipes…
I made a similar version of this for a friend that is recuperating from surgery…I didn’t have clams just shrimp, but no matter it looked fabulous and ready for the quick a 15-minute roast in the oven before serving time. No finished pictures for that, but I plan on making that for the kids when they come back.
To spice things up Bittman adds sliced links of andouille sausage, but I think any favorite sausage would work nicely. The process is simple and it would be fun to roast everything in those little 6.5 inch skillets for individual servings for beachless clambakes rain or shine. Hey and maybe next time I’ll toss in a few shrimp when the clams go in or at the very least that last few minutes of roasting time.
Look for additional minimalist clam recipes “The Big Dig” 12 clam recipes.
Indoor Clambake adapted from The Big Dig to make one serving
1 ear of corn, shucked and cut crosswise into 2-inch rounds,
3/4 pound baby potatoes,
1/4 pound sliced Andouille sausage
several drizzles of EVOO
*optional 1-2 tablespoons butter
*a little squeeze of lemon juice
*optional chopped parsley and chives for garnish
1 dozen littleneck clams, scrubbed and soaked for at least 30 minutes
Toss the corn, potatoes and sausage with olive oil, sprinkle several pinches Phillips seafood seasoning over and toss before roasting for 20 minutes in a preheated 400º oven stir often. Add 1/2-3/4 cup of beer, toss in clams and roast until the clams open. At this point if you might want to add a little butter and lemon as I did, toss again and garnish with a bit more seasoning as well as a little parsley and chopped chives parsley.