Steamed clams, lobster, corn, and potatoes
New England Clam Bake
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
1 large pot
Difficulty
Medium
Cost
Premium
$$$
New England Clam Bake
Steamed clams, lobster, corn, and potatoes
★4.3(19)
A classic New England shore dinner with steamed littleneck clams, lobster, corn on the cob, red potatoes, and chorizo, all steamed together in a giant pot.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
The clam bake is New England summer on a plate—briny clams, sweet lobster, and buttery corn all steamed together so the flavors mingle. Traditionally done on a beach, but a big pot works.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 lbs littleneck clams, scrubbed
- 3 live lobsters (1.25 lbs each)
- 6 ears corn, husked and halved
- 2 lbs small red potatoes
- 1 lb linguiça or chorizo sausage
- 1 cup melted butter with lemon for serving
Instructions
- 1
Pour 2 inches of water and 2 cups white wine into a very large pot with a steamer rack. Add 2 tbsp Old Bay.
- 2
Layer potatoes and sausage on the bottom. Top with corn, then lobsters, then clams.
- 3
Cover tightly and bring to a boil. Steam for 20-25 minutes until clam shells open and lobster is bright red.
- 4
Discard any clams that haven't opened. Transfer everything to a large platter or newspaper-covered table.
- 5
Serve with individual cups of melted butter mixed with lemon juice for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
LobsterSnow crab legs or large shrimp
Crab legs are easier to source and more affordable
Linguiça sausageAndouille or kielbasa
Any smoked sausage adds the necessary savory depth
Tips & Storage
Pro Tips
Soak clams in cold salted water for 30 minutes before cooking to purge sand.
Use the largest pot you own—everything needs to fit with room for steam to circulate.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftover clam and lobster meat can be refrigerated up to 2 days.
Reheating
Steam leftovers briefly or use the meat cold in salads and rolls.
Nutrition Facts
Per serving (180mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates22g
Fat44g
Fiber920mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I do this on a grill?
- Yes—wrap portions in foil packets and grill over high heat for 20-25 minutes.
- What wine should I use?
- A dry white wine like Sauvignon Blanc adds acidity and flavor to the steam.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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