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    Home » Recipes » Seafood Recipes

    Baltimore Clambake – An Easy to Prepare Restaurant Style Dinner

    Published: Feb 22, 2018 · Modified: Mar 21, 2021 by Chef Dennis Littley

    209 shares
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    5 from 2 votes
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    pinterest image for Baltimore Clambake

    People always ask me what my favorite dish is and that’s a very hard question to answer because it changes every time I make dinner. And today my favorite dish is this easy to make Baltimore Clambake.

    blackened fish, clams and shrimp on a white plate with rice and broccoli

    Truthfully I eat fairly simply but I also enjoy combining flavors, whether it’s in a saute pan or on the plate as I put everything together.

    I always have fish in the freezer. I have found that some of the big box stores have been getting in Northwest Salmon and other Pacific fish. These fillets are perfect for throwing a quick dinner together and still having a restaurant-style dinner at a fraction of the cost of eating out. You can also find good gulf shrimp at some of the stores. I pick mine up regularly at Sams Club or Costco.

    Just make sure the seafood is from reliable sources and not farmed in Asia or the middle east.

    I also like to use whatever other seafood I might have available. Often I’ll buy a bag of clams or mussels and save a few for a seafood combo of some sort. Here I had a few clams to add to the dish, which not only added to the flavor but also made the dish look like it was made for a special occasion.

    blackened fish, clams and shrimp on a white plate with rice and broccoli

    Once you see how easy it is to prepare this type of restaurant-style dish, you can start experimenting with other ingredients and spices. Which is exactly what we do in the restaurant. Learn to use what you have on hand to make something delicious for dinner.

    overhead view of Baltimore Clam Bake with blackened fish, clams and shrimp on a white plate with rice and broccoli

    If you enjoyed this recipe you may also like these:

    • Clams and Spaghetti
    • Bucatini with Blackened Salmon in a Gorgonzola Cream Sauce
    • Garlic Shrimp with Supergreens
    • Fruitti di Mare

    Did you make this? Please RATE THE RECIPE below!

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    Mahi-Mahi , clams, shrimp
    Print Recipe Save Saved!
    5 from 2 votes

    Table of Contents:

    • Baltimore Clambake
      • Ingredients
        • Homemade Old Bay Seasoning
      • Instructions
      • Nutrition

    Baltimore Clambake

    Easy to prepare my Baltimore Clam Bake will be a meal you’ll remember.  This flavorful combination of seafood is the perfect restaurant style dinner for that special occasion.
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 398kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12 ounces Mahi-Mahi fillets
    • 10 each clams rinsed well littleneck or middle neck sized
    • 6 each shrimp peeled and deveined I used 16-20 count
    • 2 tablespoons old bay seasoning
    • 2 tablespoons all purpose flour
    • 3 tablespoons olive oil
    • sea salt and black pepper to taste
    • crushed red pepper optional
    • splash of white wine optional

    Homemade Old Bay Seasoning

    • 1 tablespoon Celery Salt
    • ¼ teaspoon Paprika
    • ⅛ teaspoon Black Pepper
    • ⅛ teaspoon Cayenne Pepper
    • Pinch Ground Dry Mustard
    • Pinch Mace
    • Pinch Cinnamon
    • Pinch Cardamom
    • Pinch Allspice
    • Clove Pinch Ground
    • Pinch Ginger
    US Customary – Metric
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    Instructions

    • preheat oven to 350 degrees
    • mix flour and old bay seasoning together
    • dredge one side of the mahi-mahi in the old bay flour mixture
    • put two tablespoons of oil in a saute pan and let the pan get hot
    • add the mahi-mahi to the pan seasoned side down and saute for 2-3 minutes over medium high heat until the seasoning has browned slightly.
    • turn over the fish and saute for 2 minutes on the other side
    • place fish on pan with a little water and put in preheated oven for 10-12 minutes
    • add shrimp and clams into saute pan over medium-high heat mixing around until shrimp are somewhat coated in the leftover residue in the pan cook briefly and remove shrimp.
    • cover pan and allow clams to open.
    • Once the clams open return shrimp to pan and finish cooking shrimp.
    • If you want to add a splash of white wine now is the time to add it, along with the crushed red pepper.
    • remove mahi-mahi from oven and top with shrimp, clams and any juice that might be in the pan and serve immediately.

    Nutrition

    Calories: 398kcal | Carbohydrates: 9g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 3842mg | Potassium: 734mg | Vitamin A: 620IU | Vitamin C: 1.2mg | Calcium: 91mg | Iron: 4.4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Ann

      April 06, 2019 at 8:49 am

      Love it

      Reply
    2. Claudia Lamascolo

      February 23, 2018 at 7:33 am

      5 stars
      Cant wait to try this! I never miss a recipe thanks for posting on twitter ! YUMMY!

      Reply
    3. Mary Frances

      June 25, 2015 at 10:19 am

      This looks like a lovely dinner! Thanks for sharing!

      Reply
      • Chef Dennis Littley

        June 25, 2015 at 1:37 pm

        you’re very welcome!

        Reply
    4. Sandra

      June 24, 2015 at 8:28 am

      Beautiful dish Chef! The seafood lovers in my family would devour this in a heartbeat.

      Reply
      • Chef Dennis Littley

        June 24, 2015 at 11:11 am

        Thank you Sandra, we did enjoy the flavors!

        Reply
    5. Happy Valley Chow

      June 23, 2015 at 8:58 pm

      That looks fantastic! Great job as usual Chef 🙂

      Reply
      • Chef Dennis Littley

        June 24, 2015 at 7:35 am

        Thank you Eric!

        Reply

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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