Description
A traditional New England Clambake recipe perfect for enjoying steamed shellfish with sausages, potatoes, and corn all cooked together in a flavorful broth. This hearty and satisfying seafood dish can be prepared at home using simple stovetop steaming techniques.
Ingredients
Seafood
- 4 pounds total steamer clams and mussels (you can use all clams if you prefer)
Sausages & Hot Dogs
- 4 linguica, chorizo, or other fresh sausages of your choice
- 4 hot dogs (optional, but so good)
Vegetables & Herbs
- 2 pounds small red potatoes
- 6 shallots, peeled
- Small handful fresh thyme sprigs
- 2 bay leaves
- 4 ears corn on the cob, husked
Liquids & Seasoning
- 2 tablespoons olive oil
- 1 cup white wine
- 2 cups water
- 1 teaspoon salt
Serving
- 4 ounces (1 stick) butter, melted, for dipping
Instructions
- Clean the Shellfish: Rinse the clams under cold running water, scrubbing off any sand with a brush if needed. Remove the beards from mussels by pulling off the bristly protrusions. Discard any clams or mussels with broken shells or those that do not close tightly when tapped.
- Brown the Sausages: Heat olive oil in a large stockpot or lobster pot over medium heat. Prick the sausages with a knife to prevent bursting, then add them to the pot. Cook, turning occasionally, for about 5 minutes or until golden brown. Remove and set aside on a plate.
- Heat the Broth: In the same pot, pour in the white wine and water. Increase the heat to high and bring to a boil. Add salt, then reduce heat to a simmer.
- Cook Potatoes and Shallots: Add the small red potatoes, peeled shallots, fresh thyme sprigs, and bay leaves to the simmering broth. Cover the pot and cook for 6 minutes to partially cook the vegetables.
- Add Remaining Ingredients in Layers: Arrange the browned sausages, hot dogs, cleaned clams, mussels, and finally corn cobs on top of the potatoes and shallots in the pot. Cover and cook for 10 to 14 minutes, or until the clams and mussels have opened, indicating they are cooked.
- Serve the Clambake: Using a large slotted spoon, transfer the corn, shellfish, sausages, and potatoes to a large serving platter. Discard any unopened clams or mussels. Carefully pour the flavorful broth into cups for dipping, avoiding any sand left at the bottom. Provide melted butter in small ramekins for dipping the seafood and accompaniments.
Notes
- When cleaning mussels, removing the beard is crucial for better texture and taste.
- If any clams or mussels remain closed after cooking, discard them for safety.
- You can substitute linguica with chorizo or your favorite fresh sausage depending on availability and preference.
- Hot dogs are optional but add a nostalgic touch typical of some New England clambakes.
- The melted butter served on the side adds richness and enhances the overall flavor of the shellfish and vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: New England American
