One Pot Clam Bake
A bountiful seafood feast featuring fresh lobsters, clams, mussels, corn, potatoes and sausage, all steamed together in wine and aromatics. This classic New England-style clambake serves a crowd and delivers the taste of summer in one pot.
Ingredients
- •1 bottle dry white wine
- •2½ pounds small new potatoes
- •8 whole live lobsters
- •8 whole large eggs
- •8 ears corn
- •4 stalks celery
- •1½ pounds spicy smoked sausage
- •2 whole lemons
- •1 whole orange
- •1 head garlic
- •1 bunch thyme
- •4 pounds littleneck, Manila, or steamer clams
- •2 pounds mussels
- •1 portion Chile-Thyme Spice Mix
- •1 cup salted butter
- •1 piece 30-quart steaming pot
Cooking Instructions
- 1.
Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
35 min
- 2.
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
10 min
