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How To: Indoor Clambake at Home

By L. Stolpman in Food on Jul 29, 2010 4:00PM

Executive Chef Michael Reich and Sous Chef Daniel Nemtusak of the Chicago Renaissance Hotel graciously put together a clambake recipe, instructions, and demonstration to show you, loyal readers, how to do this at home. Enjoy!


  • 3 large shallots sliced
  • 4 cloves garlic slivered
  • 2 links Linguicia Portuguese sausage, bias cut
  • 2 bottles Goose Island Honkers Ale
  • 3oz. fresh squeezed lemon juice
  • 1 lb. Littleneck Clams
  • 1# Prince Edward Island Mussels, cleaned
  • 8 pc. Langoustines
  • 1 lb. organic marble fingerling potatoes
  • 4 ears locally grown bicolor corn, cut in 1in. sections
  • 1 lb. tricolor carrots, bias cut
  • 6oz. mini sweet peppers
  • 1 1b. whole butter
  • Olive oil
  • Fresh chopped Parsley
  • Sea Salt & Fresh Cracked Pepper


In Paella pan, sauté sausage, shallots and garlic in olive oil. First add clams, then langoustines and mussels. Deglaze with lemon juice and then layer all ingredients in order of appropriate cooking times. First potatoes, then corn, carrots and then peppers. Pour one bottle of Goose Island into pan and then cover. While waiting for everything to cook enjoy second bottle of Goose Island. Cooking should take approximately 10 min. When clams and mussels have opened finish with whole butter and parsley. Serve with crusty French bread to dip.