One Pot Clambake
Transform your dinner table into a seaside feast with this irresistible One Pot Clambake recipe! Perfect for entertaining or a laid-back family dinner, this dish combines tender littleneck clams, briny mussels, juicy shrimp, smoky sausage, sweet corn, and creamy red potatoes—all steamed together in a rich broth of dry white wine, garlic, and Old Bay seasoning. This easy clambake is prepared in just one pot, making cleanup a breeze while delivering bold, beachy flavors in every bite. Garnished with fresh parsley and served with crusty bread to soak up the savory broth, this recipe brings the charm of a classic New England clambake right to your kitchen. Ready in under an hour, it’s a showstopping meal with minimal effort!
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Recipe Information
Ingredients
- 2 pounds Littleneck clams
- 1 pound Mussels
- 1 pound Large shrimp, shell-on
- 1.5 pounds Small red potatoes
- 4 ears Corn on the cob, cut into thirds
- 12 ounces Smoked sausage, sliced into 2-inch pieces
- 4 pieces Garlic cloves, smashed
- 1 Lemon, sliced
- 3 tablespoons Old Bay seasoning
- 4 tablespoons Unsalted butter
- 1 cup Dry white wine
- 2 cups Water
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Salt
Instructions
Begin by scrubbing the clams and mussels under cold water to remove any sand or debris. Discard any shellfish that are cracked or do not close when tapped. Set aside.
In a large stockpot or Dutch oven, combine the potatoes, water, and 1 teaspoon of salt. Cover and bring to a boil over high heat. Reduce the heat to medium and cook for 10 minutes.
Add the corn and sausage to the pot. Sprinkle with 1 tablespoon of Old Bay seasoning, then cover and cook for an additional 5 minutes.
Place the clams, mussels, shrimp, garlic, and lemon slices on top of the potatoes, corn, and sausage. Sprinkle with the remaining Old Bay seasoning and add the butter.
Pour the white wine over the seafood mixture, then cover the pot tightly and increase the heat to high. Steam for 8-10 minutes, or until the clams and mussels have opened and the shrimp are pink and fully cooked. Discard any unopened clams or mussels.
Remove the pot from heat. Using a slotted spoon, transfer the seafood, sausage, corn, and potatoes to a large serving platter or a couple of shallow bowls.
Ladle some of the flavorful broth from the pot over the seafood mixture, then sprinkle with fresh parsley. Serve immediately with crusty bread or additional butter on the side, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
