📝 About This Recipe
Transport your senses to the rugged Atlantic coastline with this quintessential New England Clam Bake, naturally gluten-free and bursting with briny sweetness. This one-pot celebration features layers of succulent lobsters, littleneck clams, and smoky chorizo, all steamed to perfection over a fragrant bed of aromatics and fresh corn. It is a rustic, communal feast that captures the soul of summer, where the juices from the seafood create a rich, golden broth that begs to be savored.
🥗 Ingredients
The Seafood
- 2 pieces Live Maine Lobsters (approx. 1.25 lbs each)
- 2 dozen Littleneck Clams (scrubbed and purged of sand)
- 1 lb Mussels (de-bearded and scrubbed)
- 1 lb Large Shrimp (shell-on for better flavor)
The Aromatics and Vegetables
- 1.5 lbs Red Bliss Potatoes (small, halved)
- 3 ears Sweet Corn on the Cob (shucked and snapped in half)
- 12 oz Spanish Chorizo or Kielbasa (sliced into 1-inch rounds; ensure gluten-free certified)
- 1 large Yellow Onion (cut into thick wedges)
- 6 cloves Garlic (smashed)
The Steaming Liquid
- 1 cup Dry White Wine (such as Sauvignon Blanc)
- 2 cups Water (or seafood stock)
- 2 tablespoons Old Bay Seasoning (classic seafood spice)
- 4 sprigs Fresh Thyme
- 2 pieces Lemons (halved)
For Serving
- 1 cup Unsalted Butter (melted for dipping)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Begin by cleaning your shellfish. Scrub the clams and mussels under cold running water. If the mussels have 'beards', pull them off. Soak the clams in cold salted water for 20 minutes to allow them to spit out any remaining sand.
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2
In a very large stockpot (at least 16-20 quarts), combine the water, white wine, smashed garlic, onion wedges, thyme sprigs, and 1 tablespoon of Old Bay seasoning.
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3
Place a steamer basket in the bottom of the pot. If you don't have one, you can layer extra corn husks or even clean seaweed at the bottom to keep the food slightly elevated.
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4
Add the halved Red Bliss potatoes and the sliced chorizo to the pot. Bring the liquid to a rolling boil over high heat.
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5
Once boiling, reduce the heat to medium-high, cover the pot tightly, and steam the potatoes and sausage for 10-12 minutes until the potatoes are just starting to become tender when pierced with a fork.
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6
Carefully place the live lobsters on top of the potatoes. Sprinkle with a little more Old Bay. Cover and steam for 8 minutes.
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7
Quickly lift the lid and add the corn pieces and the scrubbed clams. Re-cover immediately to trap the steam and cook for another 5 minutes.
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8
Finally, add the mussels and the shrimp. These cook the fastest. Cover one last time and steam for an additional 4-6 minutes, or until the clams and mussels have opened wide and the shrimp are pink and opaque.
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9
Discard any clams or mussels that have failed to open after this time, as they may not be safe to eat.
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10
While the seafood finishes, melt the butter in a small saucepan and stir in the remaining Old Bay and a squeeze of fresh lemon juice.
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11
To serve, use large tongs to carefully transfer the seafood and vegetables to a massive platter or a table covered in brown butcher paper for an authentic experience.
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12
Pour the remaining steaming liquid into small bowls for dipping, or discard the solids and serve the broth on the side. Garnish the whole spread with fresh parsley and lemon wedges.
💡 Chef's Tips
Always use the freshest seafood possible; buy your lobsters and clams the same day you plan to cook them. Don't overfill the pot with liquid; the goal is to steam the ingredients, not boil them, which preserves the delicate texture of the seafood. Layering is key: always put the hardest, longest-cooking items (potatoes) at the bottom and the quickest (shrimp/mussels) at the top. If you want a smokier flavor, use a high-quality gluten-free smoked kielbasa or Andouille sausage. To ensure it stays gluten-free, double-check your Old Bay or spice blend labels, as some pre-mixed spices use anti-caking agents containing gluten.
🍽️ Serving Suggestions
Serve with a chilled bottle of crisp Muscadet or a gluten-free hard apple cider to cut through the richness of the butter. A side of crunchy coleslaw with a vinegar-based dressing provides a bright, acidic contrast to the savory seafood. Provide plenty of nutcrackers and picks for the lobster, and don't forget extra bowls for the discarded shells. For a true New England finish, serve warm gluten-free corn muffins on the side to soak up the extra garlic butter.