Tips on Hosting a New England Clambake at Home

New England Clambake is a traditional method of cooking lots of seafood, such as lobsters, mussels, crabs, and more, developed in the U.S. They are usually cooked in a pit oven outside, seafood cooked in layers over heated seaweed, and steamed to perfection. Where there is a New England Clambake, there’s usually a big festivity!

So while we could tell you to go gather fresh seaweeds first… this guide will share with you tips on hosting a New England Clambake from the comfort of your home. 

Gather Your Seafood:

Ingredients (adjust accordingly):

• 2 lobsters (1.5-2 lbs each)
• 4 pounds total steamer clams and mussels
• 1 cup white wine
• 2 cups water
• 1 teaspoon sea salt
• 1 red onion, roughly chopped or 6 shallots, peeled
• 2 1/2 tablespoons store-bought or homemade Old Bay Seasoning
• 4 garlic cloves smashed
• 2 pounds small red potatoes
• 4 ears corn on the cob, husked and cut into quarters
• 2 sticks of butter, melted, for dipping
• 6 Lemons halved or cut into wedges

Get Them Ready:

1. Prepare the shellfish

Rinse the clams with cold water. Use a scrub brush to clean off the excess dirt. From the mussels, remove the beards if there are any. Discard any that have cracked shells.

2. Heat the wine & water

In a very large pot, pour in the wine and water, add in the old bay, salt, and garlic, then bring to a boil on high heat.

3. Add in the 1st round of items

Add the potatoes and the onions/shallots to the pot. Cover, and cook for about 15 minutes over medium heat.

4. Add the lobsters

Add the lobsters into the pot, nestling them within the potatoes and onions. Cover the pot, and cook for about 3 minutes. 

5. Layer the remaining ingredients. 

In layers, add the clams, mussels, then corn. Cover and cook for 10 to 14 minutes, or until the clams/mussels open up. 

6. Serve the clambake

Remove the pot from the heat. Use a large slotted spoon to remove each of the seafoods and potatoes to a large serving platter. Discard any clams or mussels that did not open. With a ladle, pour the broth into cups for dipping or cleaning the clams. Prepare melted butter in ramekins. Serve with lemon wedges on the side. 

Pro Tip: Some clams may have sand in them still when eating. Use the broth in the small cups to “clean” off the sand, without losing the flavor!

 

Ready for the feast? Grab your ingredients at your nearest Market Basket!