Although a US clam-bake is considered a traditional picnic dish on sea shore, it can be successfully prepared at home on the stove and Feel the taste and aroma of summer and sea at any time of the year. Clambake – this is a whole pan of shellfish mixture in shells with vegetables and sausages in a small amount of fragrant broth, which getting ready for a big company. Cooking on the stove first boil small potatoes (whole), corn on the cob, clams, peppers blanched and sausages chorizo. When serving, pour the mixture fragrant butter broth mixed with adobo sauce (from smoked chipotle peppers) that will fill your clambeak mouth-watering notes of haze. Nutrition value of one serving: (total 4) Calories 660, total fat 41 g., Saturated fat 18 g., Protein 31 g., carbohydrates 47 g., fiber 5 g., cholesterol 105 mg., sodium 1370 мг., сахар 0 г. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.9 kg small clams (approximately 20 pcs.) washed with a brush
- 4 tbsp. l unsalted butter, room temperature
- 1-2 tbsp. l adobo sauce (from a can of canned peppers chipotle)
- 0.5 kg small red potatoes
- 8 cloves of garlic crushed
- 4 ears of corn, peeled and broken into 4 parts
- 3 ready-made sausages chorizo (not dry), about 280 gr., chopped into thick pieces
- 2 peppers blanched, peeled and chopped
- 1 lime juice
- 1 tbsp. fresh cilantro
Recipes with similar ingredients: shellfish, corn, potatoes red, blanched pepper, chorizo sausage, chipotle pepper in adobo sauce
Recipe preparation:
- Combine the butter, adobo sauce and a pinch of salt until smooth.
- Fill a large pot or cauldron with 3 liters. water, generously salt and add potatoes and garlic. Bring to a boil, then reduce fire and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 2 minutes. Add clams, chorizo and blanched; cover and cook until clam shells open, 3-5 minutes (remove all unopened from the pan sinks).
- Transfer the clams, potatoes, corn, chorizo and sent to a large bowl; cover so that the mixture does not cool. Overfill 2 tbsp. liquid from the pan to a small pan add creamy chipotle oil and lime juice. Put on a moderately strong fire and heat while stirring until the butter melts and the broth becomes hot. Open the clam mixture and pour hot on top broth. Sprinkle with cilantro.
