New England Clambake (Stovetop)

A whole New England clambake layered in one big pot: red potatoes, onions, sausage, corn, lobsters, steamers and mussels, steamed together and served with melted butter. Serves 4.

Naturally gluten-freeHigh-proteinNo added sugar

Contains: milk, shellfish. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 40 min
  • Purge clams 30 min
  • Total 1 hr 40 min
  • Yield 4 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

New England clambake platter of lobster, steamers, mussels, corn and red potatoes with melted butter

A traditional New England clambake is cooked in a sand pit on the beach under layers of seaweed. This stovetop version layers the same ingredients in a large pot so everything steams in the briny juices and finishes at the same time.

Dump it all onto a paper-covered table, set out bowls of melted butter and lemon, and dig in.

Instructions

  1. Start the pot. In a very large stockpot (at least 20 quarts), put the beer, salt, potatoes and onions. Cover, bring to a boil and cook 12 minutes.
  2. Add the sausage and corn. Add the sausage and corn, cover and cook 5 minutes.
  3. Add the lobsters. Lay the lobsters on top, cover and steam 8 minutes.
  4. Add the shellfish. Add the clams and mussels, cover and steam 6 to 10 minutes, until the shells open and the lobsters are bright red. Discard any shells that stay closed.
  5. Serve. Lift everything onto a platter or paper-covered table and serve with melted butter and lemon. Strain the broth for dipping.

Nutrition per serving (estimated)

1250Calories
69 gCarbohydrates
7 gFiber
63 gNet carbs
61 gProtein
81 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeNo added sugar

Tips

  • A lobster is done when the meat reaches 145°F and an antenna pulls out easily.
  • Soak clams in salted cold water for 30 minutes to purge sand.

Printable: safe cooking temperatures chart (PDF).

Cooking whole lobsters? See our Steamed Whole Lobster for times by weight.

Storage and leftovers

Eat the clambake the day it is made. Pick leftover lobster meat from the shells and refrigerate it up to 2 days for lobster rolls; leftover potatoes and corn keep 3 days.

What to make with leftover lobster: recipes for leftovers.

Questions about this recipe

What goes in a New England clambake?
Lobsters, clams, mussels, corn, potatoes, onions and sausage.
Can I make it without lobster?
Yes; use extra clams and shrimp, added for the last 4 minutes.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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