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Clambake in Your Kitchen

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

Gooseberry Patch OCTOBER 2012

  • Yield: Serves 6 to 8


  • 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.


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Clambake in Your Kitchen recipe