📝 About This Recipe
Transport your senses to the rugged Atlantic coastline with this quintessential New England Clam Bake, a celebration of the sea's bounty. Traditionally cooked in a sand pit lined with seaweed, this stovetop version preserves that authentic briny essence using layers of fresh kelp, sweet corn, and smoky linguica sausage. It is a communal, hands-on feast that captures the salt-air magic of a Cape Cod summer in every succulent bite.
🥗 Ingredients
The Seafood
- 4 dozen Littleneck clams (scrubbed and purged of sand)
- 3 pieces Live Maine lobsters (approx. 1.25 lbs each)
- 2 pounds Mussels (debearded and scrubbed)
The Aromatics and Base
- 2 pounds Fresh Rockweed (Seaweed) (thoroughly rinsed; substitute with damp corn husks if unavailable)
- 2 cups Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 tablespoons Old Bay Seasoning
- 2 pieces Lemons (halved)
- 2 cups Water (or seafood stock)
The Garden and Smoke
- 1.5 pounds Red bliss potatoes (small, left whole)
- 4 ears Sweet corn on the cob (shucked and snapped in half)
- 1 pound Linguica or Chorizo sausage (cut into 2-inch chunks)
- 1 large Yellow onion (quartered)
For Serving
- 1 cup Unsalted butter (melted (drawn butter))
- 1/2 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Purge the shellfish by soaking the clams and mussels in a bowl of cold salted water for 30 minutes to allow them to spit out any internal sand.
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2
In a very large stockpot (at least 20-30 quarts), combine the white wine, water, halved lemons, quartered onion, and 2 tablespoons of Old Bay seasoning.
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3
Place a steamer rack at the bottom of the pot. Layer about one-third of the rinsed seaweed (or damp corn husks) over the rack to create a fragrant, briny bed.
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4
Add the potatoes and the sausage chunks as the first layer, as these require the longest cooking time in the steam.
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5
Place another layer of seaweed over the potatoes and sausage, then gently add the live lobsters on top.
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6
Cover the pot tightly and bring the liquid to a rolling boil over high heat. Once boiling, reduce to medium-high and steam for 10 minutes.
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7
Quickly lift the lid (watch out for the hot steam!) and add the corn ears and the scrubbed clams.
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8
Add the final layer of seaweed and top with the mussels. Sprinkle the remaining tablespoon of Old Bay over the top.
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9
Secure the lid tightly and steam for an additional 10-15 minutes. You will know it is ready when the lobster shells are bright red and all clams and mussels have opened wide.
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10
While the bake finishes, melt the butter in a small saucepan and skim off any white foam to create clear drawn butter.
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11
Discard any shellfish that failed to open during the steaming process.
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12
To serve authentically, cover a large outdoor table with brown kraft paper or newspaper. Carefully pour the contents of the pot (discarding the seaweed) directly onto the center of the table, or use large platters.
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13
Garnish the entire spread with fresh parsley and serve with individual ramekins of warm drawn butter and extra lemon wedges.
💡 Chef's Tips
If you cannot find fresh rockweed, use corn husks soaked in salt water to mimic the steaming effect. Ensure your lobsters are lively; a limp lobster is a sign it is not fresh. Always purge your clams in salted water (about 3.5% salinity) to ensure no grit ruins the delicate broth. Don't overfill the steaming liquid; you want the ingredients to cook in the vapor, not boil in the water. Provide plenty of nutcrackers, seafood forks, and extra napkins—this is a messy but rewarding meal!
🍽️ Serving Suggestions
Pair with a crisp, cold Narragansett lager or a buttery Chardonnay to complement the seafood. Serve with a side of warm, crusty sourdough bread to soak up the leftover briny butter and juices. A simple vinegar-based coleslaw provides a bright, crunchy contrast to the rich lobster and sausage. Finish the evening with a classic New England blueberry cobbler for the ultimate regional experience.