Fortunately, this rain-or-shine stovetop clambake is a perfect solution for seafood lovers everywhere.
For most people, the mention of a traditional New England clambake conjures quintessential images of a coastal summer – an empty beach, rolling waves, a smoky fire and an abundance of fresh lobsters and clams.
All the classic elements of a seaside clambake; mussels, clams, smoked sausage, potatoes and fresh corn are cooked to perfection in about 30 minutes.
Easy, surprisingly quick and loads of fun, this is a great casual meal to enjoy with friends.
What To Drink With Your Stovetop Clambake
Our favorite wine to serve with this meal is a dry Rosé, but other good choices include food-friendly whites like Riesling, Pinot Grigio and Sauvignon Blanc.
If you prefer beer, go with a summer shandy, your favorite summer ale or an all-round classic like Samuel Adams Boston Lager.
A large stockpot is all you need to make a delicious, New England-style clambake complete with lobster, clams, mussels, sausage, potatoes and corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Cuisine: American
- 6 small lobsters (1 to 1-1/4 lbs each)
- 3 lbs mussels
- 6 lbs littleneck clams
- 6 ears fresh corn, husked
- 1-1/2 lbs red potatoes
- 1 lb smoked sausage
- 1/2 lb butter
- 3 lemons, cut into wedges
- 2 very large stockpots with tight-fitting lids
- Nut crackers, seafood picks & forks
- Scrub the potatoes and depending on their size, either halve or quarter them to make 1-1/2-inch chunks. Place them in one of the stock pots and cover with cold water. Add a pinch of salt, bring the water to a boil, cover and cook for 5 minutes. Drain and set aside.
- Slice the sausage into 3/8-inch thick rounds and scatter in the bottom of the stockpots.
- Rinse the mussels under cool running water and trim any “beards” with a sharp knife. Rinse and inspect the clams in the same manner. Lay out 2 large squares of cheesecloth and divide a combination of mussels and clams between them. Gather up the ends of the cheesecloth and tie to form a loose-fitting “bag.” Lay the “bags” on top of the sausage rounds, then scatter the potatoes on top. Add the corn next, then lay the lobsters on top.
- Cover and cook over medium-high heat for 25 to 30 minutes, or until the lobsters turn bright red. Note: It is not necessary to add water.
- While the seafood cooks, melt the butter in a small saucepan and keep warm.
- To serve, transfer the seafood and corn to a large platter and the sausage and potatoes to a bowl.
- Set out the lemon wedges, and pour the butter into individual ramekins for dipping. Enjoy!
Recipe Keywords: New England cooking, summer cooking, lobster, clams, mussels,