Clam Bake
A traditional New England seafood feast featuring clams, corn on the cob, potatoes, and sausage, all steamed together with seaweed for a smoky, briny flavor.
Nutrition & Info
Instructions
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1
Place the scrubbed potatoes and turkey sausage pieces in the bottom of a very large stockpot, as these take the longest to cook through.
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2
Layer the halved corn cobs on top of the potatoes and sausage, then arrange the scrubbed clams in an even layer over the corn.
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3
Sprinkle the Old Bay seasoning over everything, squeeze the lemon halves over the top and toss them in, then pour the water or beer into the bottom of the pot.
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4
Cover the pot tightly and bring to a boil over high heat, then reduce to medium and steam for 20 to 25 minutes until the clams have opened and the potatoes are tender.
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5
While the clam bake steams, combine the melted butter with minced garlic and chopped parsley to create a dipping sauce.
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6
Carefully transfer everything to a large serving platter or newspaper-covered table, discarding any unopened clams, and serve with the garlic butter for dipping.
Did You Know?
The clambake tradition dates back to the Wampanoag people of New England, who taught early European settlers how to cook shellfish by steaming them over hot rocks covered with seaweed.
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