Clambake in Your Kitchen

Gooseberry Patch
Clambake in Your Kitchen

For a classy celebration, try a traditional Clambake in Your Kitchen with this easy, no-fuss recipe.

Serves 6 to 8


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1 cup yellow onion, chopped
1/4 cup olive oil
1/2 pound new redskin potatoes
1 tablespoon salt
1/2 teaspoon pepper
1 1/2 pounds Polish sausage, thickly sliced
2 dozen littleneck clams, scrubbed
1 pound steamer clams, scrubbed
2 pounds mussels, cleaned
1 1/2 pounds large shrimp
2 1-1/2 pound lobsters
2 cups dry white wine or chicken broth
3 to 4 ears sweet corn, husked and halved


Sauté onion in oil in a heavy 16-quart stockpot until golden. Add remaining ingredients to pot in order given; cover tightly.

Simmer over medium-high heat for 15 minutes, just until steam begins to escape; add corn. Lower heat to medium; simmer an additional 15 minutes.

Lobsters should be cooked, potatoes and corn tender and shellfish open.

Use a slotted spoon to arrange everything on a platter; top with lobsters cut into serving-size pieces. Season hot broth to taste.

Created date

November 2012