June 04, 2024
Island Creek Clambake with Solo Stove
Serves 4-6
Grilling Tools
Ingredients
- 12ea oysters, rinsed
- 12ea littleneck clams, rinsed
- 3ea lobsters (split)
- 4 ears of corn (shucked cut in 1/3rds)
- 1lb baby potatoes
- 1ea yellow onion (large dice)
- 1 head garlic (peeled and sliced)
- 4ea andouille sausage (cut in 1/4s)
- 2ea lemons (cut in half)
- 1/2lb butter
- 3/4 cup Winsor House Spice Blend (or Old Bay)
- 1/2 cup parsley (chopped)
- 1/2 cup rice bran oil (or other high heat oil)
- 1 bottle of Champagne (you can sub water here)
- Salt
- Lemon wedges
- 1 Food-grade burlap sack
Process
- Soak your burlap bag in water for at least 1 hour
- Start the fire in your Solo Stove and place the Cast Iron Wok and stand on top, heating until the wok is extremely hot.
- In a large metal mixing bowl place the lobsters, oysters, clams, corn, onion, sausage, garlic, potatoes, and cut lemons.
- Toss lightly with the oil, 1/2 cup Winsor spice blend, and a little salt until just coated.
- Place everything into the wet burlap bag.
- Place the entire bag in the wok and cook for about 10-15 minutes, flip and cook for another 10-15 minutes. Cook time will vary depending on the heat of your fire (could take more time, could take less time).
- Periodically open the bag and peek inside to see if the shellfish is starting to open, the lobsters are turning red, and everything else is hot and cooking along.
- Once everything is fully cooked, remove the bag and place half of the butter on the wok.
- Once the butter starts to brown and everything is fully cooked, empty the contents of the bag into the wok and stir with a wooden spoon.
- Pour 1 - 1 1/2 cups of Champagne over the top.
- Once the wine is mostly evaporated, grab the wok (using oven mitts please) and pour the entire contents back into the large metal mixing bowl.
- Toss with the remaining butter, salt, chopped parsley and 1/4 cup Winsor spice and mix well.
- Once the butter is melted and everything is coated nicely, pour everything onto a big serving platter or newspaper lined table and enjoy with lemon wedges!
For the Winsor Spice Blend
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 2T celery seed
- 1T coriander (ground)
- 1T all spice (ground
- 1T black pepper (ground)
- 1/2T cayenne Pepper
Mix everything together in a bowl. This makes about 1 ½ cups and can be saved for future recipes and seasoning in substitution for old bay.
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