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Clambake

There’s nothing like a East Coast clambake to signify summer. This recipe is traditionally prepared in a beachside fire pit but can also be made in-house. The style of preparation derives from early Native Americans of the region, who regularly harvested clams especially native Quahog clams, which are popular in Rhode Island.

Recipe Servings: 6

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Mix onions, garlic, beer, and water in a large pot.
  2. Place a steamer basket within the pot.
  3. Place potatoes, chorizo, and salt to basket. Bring water mixture to a boil over high heat.
  4. Add lobsters to water and cook, covered, over high heat for about 15 minutes.
  5. Add clams and corn, then cook, covered, for another 6 minutes.
  6. Add mussels and shrimp, then continue cooking until mussel shells open and the shrimp are cooked, about 4–8 minutes.
  7. Remove seafood, corn, potatoes, and chorizo with tongs, and transfer these items to large platters or baking sheets.
  8. Discard any unopened clams and mussels.
  9. Strain the remaining liquid into a bowl. Add butter and swirl until melted. 
  10. Squeeze lemon juice over the whole dish and used buttered sauce to dip food into.

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