Clam Bake Recipe
American · Main course · 50 min total
A classic New England-style clam bake, featuring fresh clams, lobster, corn, and potatoes steamed together in a savory broth for a seafood feast.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 4 live lobsters (1 1/2 lbs each)
- 4 lbs littleneck clams, scrubbed
- 4 ears corn, husked and halved
- 1 lb small red potatoes
- 1 lb smoked kielbasa, cut into 2-inch pieces
- 2 onions, quartered
- 4 cloves garlic, smashed
- 1 cup dry white wine
- 1/2 cup unsalted butter
- 2 tbsp Old Bay seasoning
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- In a large pot, combine 2 cups water, white wine, onions, garlic, Old Bay seasoning, and lemon slices. Bring to a boil.
- Layer potatoes and kielbasa in the pot. Place lobsters on top, then add clams and corn. Cover and cook over high heat for 20-25 minutes, until clams open and lobsters are cooked.
- Meanwhile, melt butter in a small saucepan. Keep warm.
- Using tongs, transfer seafood and vegetables to a large platter. Discard any unopened clams.
- Strain the cooking broth and serve in small bowls for dipping. Drizzle melted butter over the platter or serve on the side.
- Garnish with parsley and serve immediately.
Tips
- Serve with crusty bread to soak up the broth.
- For a spicier version, add a pinch of cayenne pepper to the broth.
- Leftover broth can be frozen and used for chowder.
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