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.

Yield: 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

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Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 13%
  • Fat: 6.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 53.8g
  • Carbohydrate: 48.7g
  • Fiber: 4.9g
  • Cholesterol: 136mg
  • Iron: 21.7mg
  • Sodium: 904mg
  • Calcium: 237mg

Ingredients

  • 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

Preparation

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