Stove Top Clambake
Experience the flavors of a classic New England clambake right in your kitchen with this easy Stove Top Clambake recipe! Brimming with tender littleneck clams and mussels, plump shrimp, smoky sausage, sweet corn, and hearty red potatoes, this one-pot wonder is infused with a rich broth of white wine, Old Bay seasoning, and garlic. Perfect for a crowd, this 40-minute recipe delivers all the essence of a seaside feast without the hassle of cooking over sand. Serve it with fresh parsley, zesty lemon wedges, and buttery drizzles for the ultimate seafood indulgence. This quick and flavorful clambake is your go-to recipe for stress-free summer entertaining or a cozy seafood dinner any time of year.
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Recipe Information
Ingredients
- 4 cups Water
- 1 cup White wine
- 2 tablespoons Old Bay seasoning
- 4 Garlic cloves (smashed)
- 1.5 pounds Small red potatoes
- 12 ounces Smoked sausage (cut into 2-inch pieces)
- 4 ears Corn on the cob (cut into 3-inch pieces)
- 2 pounds Littleneck clams
- 2 pounds Mussels
- 1 pound Large shrimp (peeled and deveined)
- 0.25 cup Fresh parsley (chopped)
- 2 Lemons (cut into wedges, for serving)
- 0.5 cup Butter (melted, for serving)
Instructions
In a large stockpot or Dutch oven, combine the water, white wine, Old Bay seasoning, and smashed garlic cloves. Bring the mixture to a boil over medium-high heat.
Add the red potatoes to the pot, cover, and cook for about 10-12 minutes, or until they just start to soften.
Add the smoked sausage and corn to the pot, layering them on top of the potatoes. Cover the pot and cook for another 10 minutes.
Rinse the clams and mussels under cold water, discarding any that are open and do not close when tapped. Add them to the pot, along with the shrimp, layering them on top of the corn and sausage.
Cover the pot and cook for 8-10 minutes, or until the clams and mussels have opened and the shrimp have turned pink. Discard any clams or mussels that have not opened.
Carefully remove the pot from heat and toss everything gently to coat in the flavorful broth.
Transfer the clambake to a large serving platter or individual bowls, making sure to spoon some of the broth over the top.
Garnish with fresh parsley and serve with lemon wedges and melted butter on the side.
Nutrition Facts
Calories |
6198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 2274 mg | 758% | |
| Sodium | 9352 mg | 407% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 77.8 g | ||
| Protein | 568.5 g | 1137% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1926 mg | 148% | |
| Iron | 214.6 mg | 1192% | |
| Potassium | 17769 mg | 378% | |
*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.
