Stovetop Clambake

Coastal Living
Stovetop Clambake Recipe
Photo: Aran Goyoaga

Bring a taste of the ocean into your home with our casual Stovetop Clambake. Lobsters, clams, mussels, and shrimp combine with sausage, corn, and potatoes for a true one-pot meal.

Makes 6 to 8 servings


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2 (1-pound) live lobsters
Shrimp-and-crab boil seasoning or seafood seasoning
2 pounds small new potatoes
3 yellow onions, quartered
2 garlic bulbs, halved crosswise
1 1/2 pounds smoked or spicy sausage, sliced diagonally
3 dozen clams, scrubbed
2 pounds mussels, scrubbed and debearded
4 ears fresh corn, husks removed and cut into thirds
1 pound unpeeled medium raw shrimp
Melted butter
Lemon wedges
French bread
Garnish: fresh flat-leaf parsley leaves


Prep: 30 Minutes
Cook: 40 Minutes

1. Place lobsters in freezer 60 minutes before cooking. Add 1 to 2 inches water and 3 tablespoons shrimp-and-crab boil seasoning in the bottom of a 16- to 20-quart stockpot. Add steamer basket with legs that raise basket about 1 to 2 inches above bottom of pot, and bring water to a boil over medium-high heat.

2. Place potatoes, onions, garlic, and sausage in basket; cover and steam 5 to 6 minutes.

3. Place lobsters on top of potatoes; cover and steam 10 minutes. Place clams and mussels on lobsters. Cover and steam 5 minutes. Place corn and shrimp on shellfish; cover and steam 3 to 5 minutes or until shrimp are pink and shellfish open. (Discard any that do not.)

4. Remove ingredients from pot with tongs and a small colander, and place on a serving platter. Serve with melted butter, lemon wedges, French bread, and additional shrimp-and-crab boil seasoning. Garnish, if desired.

Created date

August 2013