A traditional clambake involves digging a pit on a beach, lining it with stones, lighting a massive fire, and layering seafood with rockweed (seaweed). At home, we can replicate this steaming process using a large stockpot or a heavy-duty roasting pan on the grill.
1. The Essential Ingredients
To serve 4 to 6 people, you will need:
Seafood: * 2-3 lbs Soft-shell clams (steamers) or Littlenecks
2-3 lbs Mussels (scrubbed and debearded)
4-6 Small lobsters (1.25 lbs each) or lobster tails
1 lb Large shrimp (peel-on for better flavor)
Vegetables & Aromatics:
6-8 Red new potatoes (small)
4-6 Ears of corn (husked and halved)
1-2 Onions (quartered)
1 lb Smoked sausage (Kielbasa or Chorizo), cut into chunks
The Steaming Liquid:
2 cups Water, dry white wine, or light beer
2 Lemons (halved)
4 cloves Garlic (smashed)
2 tbsp Old Bay Seasoning or sea salt
Optional: Fresh seaweed (if you can find it at a fish market) or crumpled parchment paper to act as layers.
2. Equipment
A Massive Pot: A 20-quart (or larger) stockpot with a lid is ideal.
Steamer Basket: If you have one, use it to keep the food just above the liquid.
3. Step-by-Step Instructions
Step 1: Prep the Seafood
Clean your clams and mussels thoroughly. Soak clams in cold salt water for 30 minutes to let them spit out any sand. Scrub the potatoes and prep the corn.
Step 2: Layering (The Secret to Success)
Timing is everything. You want to layer the ingredients so that the things that take longest to cook are closest to the heat source.
Bottom Layer: Pour your steaming liquid (water/wine/beer), lemon, garlic, and seasoning into the pot.
Layer 1 (The Longest): Add the potatoes and onions.
Layer 2: Add the sausage and the lobsters.
Layer 3: Add the corn.
Top Layer: Add the clams, mussels, and shrimp.
Tip: If you aren't using seaweed, place a piece of damp parchment paper between the lobster layer and the shellfish layer to help trap steam.
Step 3: The Steam
Cover the pot with a tight-fitting lid.
Bring the liquid to a boil over high heat.
Once steam starts escaping from the lid, reduce heat to medium-high and cook for 15 to 20 minutes.
The clambake is done when the lobsters are bright red, the potatoes are fork-tender, and the shells of the clams and mussels have fully opened.
Step 4: The Presentation
Traditional clambakes are messy and communal.
Cover a large outdoor table with brown kraft paper or newspaper.
Carefully drain the excess liquid (save some "pot liquor" in small bowls for dipping if it's not too salty).
Dump the contents of the pot directly onto the center of the table.
4. Serving Suggestions
Drawn Butter: Provide plenty of individual ramekins of melted unsalted butter.
Lemon Wedges: For squeezing over the shrimp and clams.
Sides: Coleslaw, cornbread, or a simple green salad.
Drink Pairing: An ice-cold New England IPA, a crisp Sauvignon Blanc, or sparkling lemonade.
5. Pro Tips
Discard Closed Shells: If any clams or mussels haven't opened after steaming, throw them away—they were likely dead before cooking.
The Grill Method: You can do this exact same process in a foil-lined roasting pan on a hot grill. Just cover the top tightly with heavy-duty foil to create a seal.
Clean Up: Since you used newspaper as a "tablecloth," clean-up is as easy as rolling up the paper and shells and tossing it all in the bin!
Reviewed by EL KATIBI MARIA
on
January 19, 2026
Rating:
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