Simple Clambake

This dish combines all the flavors of a traditional New England clambake without much fuss. If you don't have a pan large enough, try a disposable aluminum pan, but remember, the food will cook more quickly.


4 servings (serving size: 1/2 cup potatoes, 1/4 cup sausage, 8 mussels, 6 clams, 4 onion wedges, 1/2 lobster, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 464
Caloriesfromfat 13 %
Fat 6.7 g
Satfat 1.8 g
Monofat 1.4 g
Polyfat 1.6 g
Protein 53.8 g
Carbohydrate 48.7 g
Fiber 4.9 g
Cholesterol 136 mg
Iron 21.7 mg
Sodium 904 mg
Calcium 237 mg


5 quarts plus 1 cup water, divided
2 (1 1/2-pound) live lobsters
1 pound small red potatoes, quartered
1/4 cup fresh lemon juice
32 mussels, scrubbed and debearded
24 littleneck clams, scrubbed
8 parsley sprigs
6 ounces turkey kielbasa, cut into 1/2-inch slices
4 thyme sprigs
2 ears corn, each cut crosswise into 2-inch pieces
2 Vidalia or other sweet onions, peeled and each cut into 8 wedges
1/4 teaspoon reduced-sodium Old Bay seasoning
4 lemon wedges


1. Prepare grill.

2. Bring 5 quarts water to a boil in an 8-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes; drain well.

3. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender; drain. Place potatoes in a large roasting pan; add remaining 1 cup water, lemon juice, mussels, clams, parsley, kielbasa, thyme, corn, and onions to pan; arrange lobsters over potato mixture. Sprinkle evenly with seasoning; cover with foil.

4. Place pan on grill rack; cook 18 minutes or until clams and mussels open. Discard any unopened shells. Serve with lemon wedges.

David Bonom,

Cooking Light

June 2008
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