You don’t have to be in Cape Cod to make this clam bake. Just follow these instructions for a New England-style one-pot clambake in the comfort of your own home.
When I was growing up in New Jersey, my father would have us kids dig up seashells down by the shore. It was usually a multi-family affair. The adults built a fire on the beach and filled a new aluminum garbage can with seawater. They put the pot over the fire and as soon as the water boiled, the mussels went in.
We were offered paper plates for the mussels and cups for the broth. I learned how to pull out the bellies and dip and shake the clams in the broth to clean them, and how to slurp the broth gently so the sand stays at the bottom of the cup.
Video: How to Make a New England Clam Bake at Home
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How to Make a New England Clambake at Home
A true New England clambake
Fast forward ten years and I experienced a real one New England Clam cheeks on Cape Cod. This was definitely a different kettle of fish (pardon the pun).
There weren’t any garbage cans in sight. A fire that was dug in a wide, deep pit on the shore and smoldered all day. The fire burned under large rocks, and more wood burned above. When the stones were hot, the masters of shelling raised a thick layer of algae.
Then the layering began. Potatoes, sausages, hot dogs (yes! hot dogs), corn, clams, and lobster were placed in the pit, which was eventually covered with more seaweed and a tarp. After about an hour everything was ready. Out came the paper plates and the melted butter.
How to have a New England Clambake at home
Even if Cape Cod isn’t on your travel plans this summer, you can still experience a New England clambake by attending the clambake in a pot. This version, also known as Cook mussel here in New England (no lobsters), is much more accessible. All you need is a pot and some clams.
In fact, you don’t even have to own a giant pot – you could use multiple stockpots or one stockpot. The process and cooking time are the same: bring some water and wine to a boil in the bottom of a saucepan, add the potatoes and shallots (or just potatoes) and simmer briefly.
Next add browned sausages and/or hot dogs. (I don’t eat a lot of hot dogs, but for me, they’re an essential part of mussel cooking.) Finally, add clams and/or mussels and garnish with corn. Put a lid on and let it steam for another 12 to 15 minutes, done.
The best shellfish for a clam cake
The best clams for steaming like this are little quahogs (pronounced Koh Pigs, also called Littlenecks) or buy “Steamer”, which are long-necked mussels. Mussels and clams are both sold alive and should be stored in a breathable container (not sealed in a plastic bag) in the refrigerator until ready to cook.
Prepare shellfish for cooking
Most mussels only need a quick scrub under cold running water to remove excess sand and grit. Use a small scrubbing brush if they are particularly sandy. For the mussels, pull off the beards – the stuff that sticks out from between the mussels.
Discard clams or mussels that have cracked shells or don’t close tightly when you tap the counter lightly.
Clambake for a crowd
The recipe below is for four people, but it’s easy enough to scale up the ingredients for more people. You just need a bigger pot!
Really, this is a spectacular party dish that’s spectacularly easy to pull off for a crowd. Cook it indoors on the stove, throw it all on large platters and take it outside. Pour the broth into mugs and serve with crusty bread and melted butter for dipping.
If you rent a cottage anywhere on the shore, this is a must-do in summer. And if you stay, don’t feel sorry for yourself! Invite some friends over and let the good times roll.
More New England Recipes!
- shell soup
- Yankee cornbread
- Slow Cooked Boston Baked Beans
- How to cook and eat a lobster
- blueberry slump
How to Make a New England Clambake at Home
To serve larger crowds, simply scale up all the ingredients. You need a large pot, or you can split it into several smaller pots.
For the clams, look for small quahogs (littlenecks) or steamers (long-necked clams)
ingredients
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4 lb total steamer clams and clams (you can use any clams if you prefer)
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2 tablespoon olive oil
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4 languageChorizo or other fresh sausages your choice
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4 hot dogs (optional but so good)
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1 Cup White wine
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2 cups water
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1 teaspoon Salt
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2 lb small red potatoes
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6 shallots, peeled off
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Small handful fresh thyme branches
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2 bay leaves
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4 ears corn on the cob, peeled off
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4 oz (1 floor) buttermelted for diving
method
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Scrub the shells and remove beards from the shells:
Rinse the mussels under cold running water, using a scrubbing brush to remove excess sand if necessary. Pull the beards off the clams, if any (this is the bristly material that sticks out of the shell).
Discard clams or mussels that have cracked shells or don’t close tightly when you tap the counter lightly.
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Fry sausages:
In a large stockpot, stockpot, or lobster casserole, heat the oil over medium-high heat. Prick the sausages in several places with the tip of a knife, then place in the pan with the hot oil. Cook for 5 minutes, turning occasionally or until golden brown. Transfer to a plate.
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Heat wine and water:
In the same saucepan, add wine and water and increase the heat to high. Bring to a boil. Add the salt and reduce the heat to a simmer.
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Boil potatoes and shallots:
Add the potatoes, shallots, thyme and bay leaves to the saucepan. Cover the pot and cook for 6 minutes.
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Add the remaining ingredients in layers:
Working in layers, add the sausages, hot dogs, clams, clams, and finally the corn to the pot. Cover and cook 10 to 14 minutes, or until the clams and mussels open.
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To serve the mussel cake:
Using a large slotted spoon, remove the corn, clams, clams, sausage, and potatoes and place on a large serving platter. Discard any clams or mussels that have not opened.
Pour the broth into cups for dipping, being careful not to leave sand at the bottom of the pot. Pour the melted butter into 4 small ramekins and get served on everything.
| nutritional information (per serving) | |
|---|---|
| 1241 | calories |
| 29g | Fat |
| 99g | carbohydrates |
| 131g | protein |
