New England Clambake

How to Make New England Clambake

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1. Scrub the clams and mussels under cold running water, pull the beards off the mussels, and discard any that are open and do not close when tapped.

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2. Put the lobsters in the freezer for 20 minutes to make them sleepy before cooking.

   Mark done Start 20 min timer

3. Put the onions, potatoes and sausage in a 12 litre pot with the water, lager and Old Bay, cover, and bring to the boil over high heat. Steam for 15 minutes.

   Mark done Start 15 min timer

4. Lay the lobsters on top, head end down, cover, and steam for 12 minutes.

   Mark done Start 12 min timer

5. Add the corn, then the clams and mussels on top, cover, and steam for 10 to 12 minutes, until the shells have opened, the lobsters are bright red and the potatoes are tender.

   Mark done Start 10 min timer

6. Discard any clams or mussels that have not opened. Lift everything onto a large platter or a newspaper-covered table.

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7. Serve at once with the melted butter for dipping, the lemon wedges, and the broth from the pot in mugs.

   Mark done

Tips for Making New England Clambake

• Layer the pot in order of cooking time. The potatoes and sausage go at the bottom, the lobsters next, and the quick-cooking shellfish on top.
• Buy shellfish that are alive and smell of the sea. Tap open ones, and discard any that stay open, and any that do not open after cooking.
• Crack the lobster claws with a nutcracker before you serve. It saves people struggling at the table, and lets the butter reach the meat.

What to Serve with New England Clambake

• Melted butter
• Crusty bread
• Coleslaw

Storing & Reheating New England Clambake

A clambake is best eaten straight from the pot. Shell the leftover lobster and clams and keep them in the fridge for up to 2 days, then toss into a chowder or a pasta sauce. Do not reheat shellfish for long, as it turns rubbery.

New England Clambake FAQ: Common Questions

New England Clambake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.