Stovetop Clambake

Looking for the quickest, easiest way to get dinner on the table? Watch as Martha makes four one-pot meals: stove-top clambake, risotto with shrimp and herbs, poached cod with tomatoes, and arroz con pollo. Each is a fuss-free meal and a cinch to clean up.

Serves 6


  • 1 1/4 cups dry white wine, such as Pinot Grigio
  • 1/4 cup water
  • 6 garlic cloves
  • 2 large shallots, quartered (root ends left intact)
  • 1 1/2 pounds small red potatoes, scrubbed
  • 1/2 to 3/4 teaspoon red-pepper flakes (optional)
  • 6 ears corn, shucked and halved
  • 5 dozen clams, such as littleneck, scrubbed
  • 2 lemons, quartered
  • 1 pound shell-on extra-jumbo shrimp (16 to 20)
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh oregano leaves


  1. In a large stockpot, bring wine and the water to a boil. Add garlic, shallots, potatoes and red pepper flakes, if using; cover and cook 8 minutes. Add corn, clams and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
  2. With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.