📝 About This Recipe
Transport your kitchen to the rugged shores of Cape Cod with this quintessential New England feast. This one-pot wonder layers briny shellfish, sweet summer corn, and smoky kielbasa, all steamed together in a fragrant bath of white wine and seaweed. It’s a communal, hands-on dining experience that captures the salt-air magic of a traditional beach bonfire without the need for a sand pit.
🥗 Ingredients
The Seafood
- 2 dozen Littleneck Clams (scrubbed and soaked in cool salt water)
- 2 pounds Prince Edward Island Mussels (debearded and scrubbed)
- 2 pieces Live Main Lobsters (1.25 to 1.5 lbs each)
- 1 pound Large Shrimp (shell-on, deveined)
The Aromatics and Base
- 1 pound Kielbasa or Andouille Sausage (cut into 2-inch chunks)
- 1.5 pounds Red Bliss Potatoes (small, whole)
- 3 ears Sweet Corn (shucked and cut into halves)
- 1 large Yellow Onion (cut into thick wedges)
- 6 cloves Garlic (smashed)
- 1 bag Fresh Seaweed or Kelp (optional, for authentic steaming aroma)
The Steaming Liquid and Finish
- 2 cups Dry White Wine (such as Sauvignon Blanc)
- 3 tablespoons Old Bay Seasoning
- 1 cup Unsalted Butter (melted for dipping)
- 1/2 cup Fresh Parsley (roughly chopped)
- 3 pieces Lemons (cut into wedges)
👨🍳 Instructions
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1
Begin by purging your clams and mussels. Soak them in a bowl of cold, salted water for 20 minutes to allow them to expel any sand. Rinse thoroughly and discard any with cracked shells.
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2
In a very large stockpot (at least 16-20 quarts), melt 2 tablespoons of butter over medium-high heat. Add the kielbasa chunks and sear until they are browned and the fat has rendered.
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3
Add the onion wedges and smashed garlic to the pot, sautéing for 3-4 minutes until the onions are slightly softened and fragrant.
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4
Pour in the white wine and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot. Add 2 cups of water and 2 tablespoons of Old Bay seasoning.
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5
If using seaweed, place a generous layer over the sausage and onions. This acts as a natural steamer rack and provides a briny essence.
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6
Add the potatoes to the pot. Cover tightly and bring the liquid to a rolling boil. Cook for 10-12 minutes, as potatoes take the longest to soften.
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7
Layer the corn and the live lobsters on top of the potatoes. Cover the pot again and steam for 8 minutes. The lobsters will begin to turn bright red.
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8
Quickly lift the lid and add the clams and mussels. Sprinkle with the remaining tablespoon of Old Bay. Replace the lid immediately to trap the steam.
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9
After 5 minutes, add the shrimp on the very top. Cover and steam for a final 3-5 minutes, or until the shrimp are pink and the clams/mussels have fully opened.
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10
Check the shellfish; if any clams or mussels remain tightly closed, discard them. Remove the lobsters and split them down the middle or crack the claws for easier serving.
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11
To serve, cover a large outdoor table with brown kraft paper or newspaper. Use a large slotted spoon to mound the seafood, corn, potatoes, and sausage in the center of the table.
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12
Drizzle some of the remaining pot liquor over the pile, garnish with fresh parsley and lemon wedges, and serve with individual ramekins of melted butter.
💡 Chef's Tips
Always purge your bivalves in salted water; using plain fresh water will kill them prematurely and won't remove the grit. If you don't have a pot large enough, you can use two smaller pots and divide the ingredients equally. For a smoky depth, use a high-quality hardwood smoked kielbasa or even a few slices of thick-cut bacon at the base. Don't overcook the shrimp; they only need the final few minutes of residual steam to reach perfect tenderness. If you can't find fresh seaweed, use a steamer basket to keep the seafood from sitting directly in the boiling liquid.
🍽️ Serving Suggestions
Serve with a chilled, crisp Chardonnay or a local New England IPA to cut through the buttery richness. Provide plenty of crusty sourdough bread or warm cornbread to soak up the leftover briny broth. A simple vinegar-based coleslaw provides a refreshing, crunchy contrast to the warm seafood. Don't forget the 'discard bowls' for shells and plenty of extra napkins—this is a gloriously messy meal! Finish with a classic blueberry cobbler for the ultimate coastal experience.