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Homemade Clam Bake

A New England-style clam bake that brings families together with sweet ocean flavors of fresh seafood and tender vegetables in one magnificent feast.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 pounds littleneck clams, scrubbed clean
  • 1½ pounds mussels, debearded
  • 1 pound lobster tails or 2 whole lobsters
  • 1 pound kielbasa, cut into 2-inch pieces
  • 8 small red potatoes, halved
  • 4 ears corn, husked and halved
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • ½ cup white wine (substitute with chicken broth)
  • 4 cups seafood stock
  • 2 bay leaves
  • ¼ cup fresh parsley, chopped
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

  1. Heat butter in a large stockpot or Dutch oven over medium heat. Add onions and garlic, cooking until fragrant and softened, about 3-4 minutes.
  2. Pour in white wine, scraping up any browned bits from the bottom. Add seafood stock, bay leaves, and seasonings. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
  3. Add potatoes and kielbasa to the simmering broth. Cover and cook for 15 minutes until potatoes begin to soften when pierced with a fork.
  4. Nestle corn pieces into the pot, cover, and cook for another 8-10 minutes.
  5. Carefully add lobster tails first, followed by clams and mussels. Cover tightly and steam for 8-12 minutes until clam shells open wide and lobster turns bright red. Discard any shellfish that remain closed after cooking.
  6. Remove bay leaves and stir in fresh parsley. Taste the broth and adjust seasoning as needed.

Notes

Start potatoes first since they take longest to cook. Don't overcook seafood - clams and mussels only need 8-12 minutes. Discard any shellfish that remain closed after cooking. Store leftovers in refrigerator for up to 2 days, removing seafood from shells before storing. Budget-friendly substitutions: Replace lobster with shrimp or crab legs, use chicken broth instead of seafood stock, substitute turkey sausage for kielbasa.