Nothing says New England comfort food like a good ol’ clambake! When the craving hits and you can’t get seaside quick enough, The Beehive in Boston’s South End has brought the tide in a little bit closer with their New England Steamer Pot; featuring 1 ½ of a fresh caught Main lobster, steamer clams, corn on the cob and potatoes tossed with andoudille sausage and green garlic ($26).
The Beehive’s newest addition to their seafood menu created by Chef Rebecca Newell, Boston’s Queen of Comfort food, was inspired by her childhood trips to the shore. “All in one pot…there’s something to that you know? When you can pull away the lid of something that has been simmering and it conjures up memories of sandy flip flops, seagulls and sunny days I feel like I’ve done my job…and I’m hungry,” said Newell.
The Beehive New England Steamer Pot
At Beehive, they serve ½ lobsters to make it affordable for all! This is recipe for one person, but if you're having a clam bake, just multiply it by two, three or four! – Chef Rebecca Newell
½ Link of Anoudille Sausage, Grilled
6 Steamer Clams
½ Ear of corn
1 Chicken lobster
3 Oz of whole butter.
2 Tablespoons of chopped green garlic
4 Oz of Melted Butter
Make court bouillon and bring to a boil. Drop in lobster and cook for 7 minutes. Add corn at the last minute! In a medium size sauté pan, add whole butter and melt.
Add clams, sausage and green garlic. Add 2 cups of court bouillon. Cover with a lid and steam open clams, about 2 minutes. Pour into a serving bowl. Put in lobster and ear of corn. Serve with drawn butter and lemon wedges!
Beehive Court Bouillon
2 Bay Leaves
12 Dashes of Old Bay
4 Cups of White Wine
6 Dashes of Tabasco
2 Tablespoons of chopped thyme
2 Gallons of water
541 Tremont St.