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Clam bake scene featuring seafood and corn on a newspapered table.

Best Ever Clam Bake

Not only is this clam bake tasty and beautiful, but the clean up time is minimal as well!


  • 2 pounds kielbasa sliced 1” thick diagonally
  • ½ cup olive oil
  • 6 cloves garlic
  • 2 pounds red potatoes
  • 6 sprigs thyme
  • 1 tablespoon salt
  • ½ tablespoon freshly ground pepper
  • 6 ears of corn husked and snapped in half
  • 1 ½ pounds large shrimp deveined and in the shell
  • 1 lobster tail split lengthwise down the flesh
  • 3 dozen little neck clams scrubbed
  • 2 pounds mussels debearded and cleaned
  • 3 cups good white wine
  • 1 cup fish stock
  • 3 tablespoon butter


  • In a 20 quart pot, sauté onions in olive oil for 15 minutes or until onions start to brown.  Put garlic into pot and cook for 2 more minutes.
  • Place potatoes, kielbasa, salt, pepper, and thyme on top of the onions and pour in the white wine and fish stock.  Cover with a lid and cook medium high heat for 20 minutes.
  • Place corn, clams, and lobster into pot for 5 minutes.  Covering the pot tightly.
  • Add the shrimp and mussels to the pot for 5 minutes.  Test the potatoes for tenderness.  The lobster and shrimp should be opaque and the clams and mussels should be opened.  If not, cook a few more minutes.
  • With a large slotted spoon, remove the vegetables and seafood to a large bowl.
  • Add 3 tablespoons of butter to the broth and bring to a boil.  Season to taste.  Serve over the clambake with crusty bread.


Splitting the lobster lengthwise down the middle of the tails underside keeps the tail from curling during cooking.
Courtesy of Happy Healthy Family Tracking the Outdoors In