Connecticut Shoreline Clam Bake
A communal outdoor feast of clams, lobster, corn, and potatoes steamed together over hot rocks and seaweed, a shoreline summer tradition.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Large stockpot or clambake steamer
- •Cheesecloth or seaweed for layering
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22
- carbs
- 40
- protein
- 32
- calories
- 520
Instructions
- 1
Pour an inch of water into a large stockpot. Line the bottom with rinsed seaweed or wet cheesecloth.
- 2
Add the potatoes and onions first. They take the longest to cook.
- 3
Place the corn in a layer over the potatoes.
- 4
Add the lobsters next. Finish with a layer of clams on top.
- 5
Cover the pot tightly with a lid. Steam over high heat for 15 minutes.
- 6
Turn the burner to medium. Steam for 25-35 minutes until the potatoes are tender, lobsters turn bright red, and clams open.
- 7
Throw away any clams that do not open.
- 8
Spread the food across a large platter or newspaper-lined table. Serve with melted butter and lemon wedges on the side.
Chef's tips
Layer the ingredients properly. Keep slow-cooking items like potatoes on the bottom near the heat and fast-cooking clams near the top.
Storage
Best enjoyed immediately as a communal meal; leftovers keep refrigerated up to 2 days.
Reheating
Reheat components separately, steaming or warming gently to avoid overcooking seafood.
Common mistakes to avoid
- •Overcrowding the pot so the food cooks unevenly
- •Ignoring the layering order and overcooking the delicate shellfish
Serving suggestions
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