New England Clam Bake

July 01, 2020

New England Clam Bake

This recipe is adapted from simply and See recipe link for tutorial on hosting a New England Clam Bake.  Our recipe variation is below. Adjust quantities of shellfish depending on your number of guests and appetites.

Serves 6-8 

-2 lbs of shrimp

-1 small steamed lobster for each guest or several large lobsters to share

- 4 lbs of clams( steamers, little necks, mussels or any variety you prefer)

- 2 lbs new or red potatoes

- 1 package of chorizo sausage

- 1TSS olive oil

-6 ears of corn cut in half

- 3 TBS Old Bay Seasoning

- 1 cup of dry white wine

-3 cups of water

- 2 tsp kosher or sea salt

- 1 bunch of fresh flat leaf parsley

- 1 cup of butter melted

- 6 lemons, halved and cut into wedges


Saute chorizo in olive oil until cooked. Set aside. In a stock pot add water and 1TBS Old Bay Seasoning and 1 tsp salt to boil potatoes until tender.  Add corn or boil corn in a separate pot.

Wash clams well with a brush. In a large stock pot fill partially with water, dry white wine and 2TBS Old Bay Seasoning. Boil water and add shellfish with clams at the top. This can also be done in smaller batches or if you'd like to cook seafood separately. We prefer to steam lobsters separately.  Make substitutions as you like. Boil until shrimp is cooked and all the clams are open.

Melt butter and place in individual ramekins( small serving bowls).

Use a large tray or large lined serving basket and arrange all cooked items tastefully.  Use a slotted spoon to remove excess water from seafood, potatoes and corn.  Layer all on serving tray and squeeze juice of lemon and sprinkle sea salt on top. Garnish with lemon halves and wedges, fresh parsley and ramekins with melted butter.  Serve with crusty bread. May we suggest a chilled dry white wine like Chablis to compliment this summertime feast!