A clambake is summer in a pot: lobster, clams, mussels, corn and potatoes all steamed together until the whole thing tastes of the sea. You do not need a beach or a sand pit. Here are four simple ways to do it at home.
Layer lobster, clams, mussels, corn, small potatoes, onion and sausage and steam them together. Use a big pot, a sheet pan in the oven, a covered grill, or the stovetop. Put the slow items (potatoes, sausage) at the bottom and the quick ones (mussels, corn) on top. It is done when the shellfish open and the lobster turns bright red.
What goes in
The heart of a clambake is lobster, clams and mussels. Around them go corn on the cob, small new potatoes, onion, and usually a smoky sausage like kielbasa or chorizo for depth. Some cooks add seaweed for a briny note, a nod to the original beach pits. Finish with plenty of melted butter and lemon.
The four easy methods
- Big pot on the stove: add a couple of inches of salted water, layer the food, cover, and steam.
- Sheet pan or foil packets in the oven: arrange everything in a single layer or sealed packets and roast until the shellfish open.
- Covered grill: use a foil tray or packets over the heat for a touch of smoke.
- Tabletop or stovetop steamer: the same layering in any large lidded vessel.
The order that matters
Cook by timing. Potatoes and sausage take longest, so they go in first. Add the lobster next, then the corn, and finally the clams and mussels, which open in just a few minutes. When the shells have opened and the lobster is bright red, everything is ready at once.
Rather have it made for you?
A clambake is a party, but sometimes you just want it on a plate. Browse every city we have mapped for spots that do the work for you, or visit a coastal capital like Portland, Maine or Boston. Planning the shopping list? See how much lobster per person.
Clambake: FAQ
What goes in? Lobster, clams, mussels, corn, potatoes, onion and a smoky sausage.
No beach? Use a pot, a sheet pan, a covered grill or the stovetop.
What order? Potatoes and sausage first, then lobster, then corn, then clams and mussels last.
Layer it, steam it, and bring it to the table all at once. A clambake is the rare feast that cooks itself while you pour the drinks.
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