📝 About This Recipe
Transport your senses to the rugged Atlantic coastline with this quintessential New England Clam Bake. This one-pot celebration features briny littleneck clams, sweet lobster, and smoky kielbasa, all steamed to perfection over a fragrant bed of seaweed and aromatics. It is the ultimate communal feast, capturing the essence of summer salt air and the freshest catch in every buttery bite.
🥗 Ingredients
The Shellfish
- 4 pounds Littleneck Clams (scrubbed and purged of sand)
- 2 pieces Live Maine Lobsters (approx. 1.25 lbs each)
- 2 pounds Mussels (de-bearded and scrubbed)
- 1 pound Large Shrimp (shell-on, deveined)
The Harvest & Smoke
- 1 pound Kielbasa or Andouille Sausage (cut into 2-inch chunks)
- 1.5 pounds New Potatoes (small, red or gold)
- 4 ears Sweet Corn (shucked and halved)
- 1 large Yellow Onion (quartered)
The Steaming Liquid & Aromatics
- 2 cups Dry White Wine (such as Sauvignon Blanc)
- 2 cups Water
- 3 tablespoons Old Bay Seasoning (divided)
- 6 sprigs Fresh Thyme
- 6 cloves Garlic (smashed)
- 2 pieces Lemon (halved)
For Serving
- 1 cup Unsalted Butter (melted (drawn butter))
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by purging your clams and mussels in a bowl of cold, salted water for 20 minutes to ensure any internal sand is released. Scrub the shells thoroughly under cold running water.
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2
In a very large stockpot (at least 20-quart capacity), combine the white wine, water, smashed garlic, quartered onion, thyme sprigs, and 2 tablespoons of Old Bay seasoning.
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3
If available, place a layer of clean, damp seaweed (rockweed) at the bottom of the pot to act as a steamer rack; otherwise, use a standard steamer basket.
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4
Add the whole new potatoes to the pot. Bring the liquid to a rolling boil over high heat.
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5
Once boiling, cover the pot tightly and steam the potatoes for 10 minutes.
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6
Carefully lift the lid and layer in the kielbasa chunks and the live lobsters. Sprinkle with a pinch more Old Bay. Cover and steam for another 8 minutes.
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7
Add the corn halves and the scrubbed clams to the pot. The clams take longer to open than the other shellfish, so they go in next. Cover and steam for 5 minutes.
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8
Finally, add the mussels and the shrimp. These cook very quickly. Replace the lid and steam for a final 5-7 minutes until the mussels and clams have opened wide and the shrimp are opaque and pink.
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9
While the seafood finishes, melt the butter in a small saucepan and stir in the remaining Old Bay and fresh parsley.
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10
Discard any clams or mussels that have failed to open after the steaming process.
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11
To serve traditionally, cover a large outdoor table with brown kraft paper or newspaper. Use a large slotted spoon to pile the seafood, corn, and potatoes directly onto the center of the table (or use very large platters).
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12
Squeeze fresh lemon juice over the entire spread and serve immediately with individual ramekins of the warm drawn butter.
💡 Chef's Tips
Always discard any shellfish with cracked shells or those that don't open after cooking; they are unsafe to eat. If you can't find fresh seaweed, use extra corn husks or a steamer rack to keep the ingredients out of the boiling liquid. Layering is key: always put the densest, longest-cooking items (potatoes) at the bottom and the quickest (shrimp) at the top. Don't overfill the pot with liquid; you want to steam the food with flavored vapor, not boil it in a soup. Keep the lid closed as much as possible to maintain a high temperature and consistent steam pressure.
🍽️ Serving Suggestions
Serve with a crisp, chilled Muscadet or a dry Rosé to cut through the richness of the butter. A side of warm, crusty sourdough bread is essential for soaking up the flavorful pot liquor. Provide plenty of napkins, nutcrackers for the lobster, and small bowls for empty shells. For a non-alcoholic pairing, a tart sparkling lemonade or ginger beer works beautifully. Finish the meal with a classic blueberry cobbler for a true New England experience.