"Summer Lovin" Chic's Beach "Clam" Bake

Bill Wentz


If you have not noticed by now I absolutely LOVE fresh seafood, especially in the summer months when my Sister-in-Law is pulling Clams & Oysters from her bed on the Eastern Shore, it is my culinary duty to prepare these delicious shellfish in the tastiest way possible. Team Bobby Flay prepared this dish Sunday night on Food Network Star "Michelle's Taste of New England" So simple and TASTY !!!


★★★★★ 2 votes

20 Min
10 Min


  • 48 medium
    fresh littleneck clams
  • 1 pkg
    andouille sausage links (diced)
  • 3 clove
    minced garlic
  • 2 medium
    fresh lemon
  • 1 c
    white wine
  • 1 stick
    butter or margarine
  • 2 large
    ears of corn (shucked & cut from the cob)
  • 1 pkg
    linguine or angel hair pasta (cooked & drained)

How to Make "Summer Lovin" Chic's Beach "Clam" Bake


  1. Rinse your clams in cold water placed in a collander to drain (check them over and make sure none are open) While the clams are draining melt a stick of margarine or (butter) add your chopped garlic and saute being careful not to burn about 3 minutes. Add your fresh lemon juice and diced Andouille saute 2-3 minutes. Now add your fresh clams (in the shell) pour white wine over them, bring to high simmer reduce to medium heat cover and steam for 5 minutes (clams will start to open)remove lid and add fresh cut corn cover and simmer 2 more minutes, remove from heat.
  2. Place prepared pasta in serving bowls place the beautiful clams all around the edge of the dish and spoon the delicious broth mixture over the top. The flavor combination of the clams, wine, andouille, lemon juice & butter complimented by the crispy bite of fresh cut corn is AWESOME !!!!! Enjoy from my kitchen to yours.

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