Summer New England Clam Bake

Thursday, June 17, 2010 @ 08:06 AM

Where I grew up, we did this in a pit, in the sand, with rocks, seaweed, and a wood fire. I also know that you can add cleaned and dressed fish & chicken in the pit… but we used to cook the chicken, fish, and sausage separate, on the grill. Not everyone lives near the shore so…we have found yet another use for your Bayou Classic Turkey Fryer.

The secret to doing this right is to add the ingredients in the right order, just like a Low Country Boil. Items that take longer to cook go in first.

If you are in a region to get fresh seaweed, it would add to the authentication of the recipe, and  a nice salty touch, but if it’s not available to you… don’t worry about it.

3-4 large onions, cut into wedges

8 cloves garlic

2 12 oz. bottle beer, a pale ale or pilsner will do

2 cup water

Fresh seaweed, well rinsed (optional)

2 1\2 lbs. new potatoes (red, white, or both)

2 lb sausage, cut into inch long pieces(something on the hot side)

Coarse salt

4 to 6 – Approx. 1 1\2 lb lobsters (washed)

4-5 doz well scrubbed hard shell clams( can be substituted with soft shell or combo of both)

6 ears corn, husked and halved

2 lbs mussels, (optional) scrubbed well and debearded

2 1/2 pounds shrimp (unpeeled)

4 tbsp butter (optional)


Combine onions, garlic, beer, and water in the 32 qt stock pot or larger. Cover with a layer of seaweed or place your steamer basket on top of onions & garlic.

Add potatoes, sausage, and 1 tbsp coarse salt. Bring that to a boil. Add lobsters. Cook over high heat for 15 mins. with the lid on. Add the clams and corn. Cook, covered, for 6 mins. Add mussels and shrimp. Cook, covered, another 5-8 mins…until the clams and mussels have popped open, and the shrimp are cooked.

Remove your steamer basket with all of it’s ingredients.

Strain the liquid in the bottom of the pot. Add butter to it to use as dipping sauce.

Discard any seaweed & get rid of any clams and mussels that did not open.

Serve with your dipping sauce, or just melted butter & with fresh lemon wedges to squeeze on your clam bake.

Serves 4-6 people.

This recipe may be downsized and cooked in a stock pot on top of your stove or up-sized with a larger stock pot on your outdoor patio stove.

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2 Responses to “Summer New England Clam Bake”

  1. Thank you! cannot wait to read more from you

  2. wigelnyatt says:

    Thanks and any recipes that you may wish to share would be greatly appreciated.

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