Palmer’s Direct To You Market
Clam Bake
This traditional New England Clam Bake is a one-pot feast that’s perfect for any gathering. With layers of clams, mussels, sausages, corn, and potatoes all cooked together, it’s a communal and delicious way to celebrate the flavors of summer. Serve with melted butter and crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Main Course, Seafood
- Method: Steam
- Cuisine: New England, American
Ingredients
6 pounds steamer clams (littlenecks) or a mix of clams and mussels
3 tablespoons olive oil
6 fresh sausages (such as linguica, chorizo, or other fresh sausage of your choice)
1 1/2 cups white wine
3 cups water
1 1/2 teaspoons kosher salt
3 pounds small red potatoes
6 shallots, peeled
1 small handful fresh thyme sprigs
3 bay leaves
6 ears corn on the cob, husked and halved
6 tablespoons butter, melted, for dipping
Crusty bread, for serving
Instructions
- Prepare the shellfish:
- Rinse the clams and mussels under cold running water, scrubbing off any sand if needed. Pull off the beards from the mussels if present. Discard any shellfish with cracked shells or that do not close when tapped.
- Brown the sausages:
- In a large stockpot, heat the olive oil over medium heat. Prick the sausages with the tip of a knife and add them to the pot. Cook, turning occasionally, for 5 to 7 minutes until golden brown. Transfer to a plate and set aside.
- Prepare the base:
- In the same pot, add the white wine and water, and bring to a boil. Add salt, then reduce heat to a simmer.
- Cook the vegetables:
- Add the potatoes, shallots, thyme, and bay leaves to the pot. Cover and cook for 8 to 10 minutes, until the potatoes are tender.
- Layer the ingredients:
- Add the browned sausages to the pot. Next, layer in the clams, mussels, and finally, the corn. Cover and steam for 12 to 15 minutes until the clams and mussels open.
- Serve:
- Use a slotted spoon to transfer the clams, mussels, sausages, corn, and potatoes to a large serving platter. Discard any clams or mussels that have not opened. Serve with melted butter in small bowls and pour the broth into cups for dipping. Enjoy with crusty bread on the side.
Notes
Feel free to add lobsters or shrimp to elevate the dish.