Easy Summer Clam Bake Recipe

This is an easy recipe for a quick clam bake.  I like to make this because it is a one pot meal, since you layer the potatoes and corn and clams one after the other and boil them.  Many clam bakes include lobster, but I always leave that out because of the expense, and because boiling live lobsters is not my favorite thing to do. 

Ingredients:

• 2 dozen clams
• 1/4 c. cornmeal
• 1 T salt
• 6 potatoes, chopped
• 1 onion
• 1/2 c. white wine
• 4 ears corn, shucked
• butter

Directions:

1. Put clams in a large bowl and sprinkle with the cornmeal.  Then cover with cold water and add 1 T. salt.  Let sit for an hour to help draw out the sand.
2. Cut the potatoes in quarters and combine with the onions in a large pot.  Add the wine, and then add enough water to cover the vegetables.  Bring to a boil and then cover and let cook for 10 minutes.
3. Cut each ear of corn in half and add on top of the potatoes.  Cover and cook for 5 minutes.
4. Drain and rinse the clams.  Then add the to the pot on top of the corn.
5. Cook for 12-15 minutes, until all the clams open. Serve with melted butter.