New England Style Clam Bake

by Mugnaini on April 22, 2013 in Seafood

New England Style Clam Bake

Serves 4
High roast, 600 degrees


  • 2 pounds small red potatoes
  • 2 teaspoons plus 1 tablespoons old bay seasoning, divided
  • 1 tablespoon Kosher salt
  • 4 pounds fresh seaweed, talk to your seafood guy to order
  • 8 lobsters, chicks about 1 pound
  • 5 pounds clams
  • 8 ears of corn, husked and broken in half
  • 2 pounds smoked precooked sausage cut ¾ “ on the diagonal
  • 4 lemons sliced
  • 1 bottle white wine


You will need very large wide shallow pot. I used a pot 16” across and 6” deep. The timing will not be the same if you use a very deep pot. The most important thing is that it fits through your oven opening!

Place the potatoes in a large pan and cover with cold water. Bring to a boil, stovetop and add the 2 teaspoons of Old Bay and salt. Reduce heat to a simmer and cook for 10 minutes or until just cooked. Drain and set aside.

Place a 2 inch layer of seaweed (about 1/2) on the bottom of the pot. Add a layer of lemons to the seaweed

To humanely kill the lobsters, one at a time place a lobster on a cutting board. In one hand grasp the tail where it joins the body. In the other hand, take the knife’s point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail. Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster’s head to the cutting board, then bring the blade down between the eyes to finish the cut of the head. Carefully remove the rubber bands on the claws and place lobsters on top of the lemons in one layer.

Add the clams on top of the lobsters and then layer the potatoes, a few more lemons, corn, remaining 1 tablespoon of Old Bay, then the sausage and remaining lemons. Cover with the remaining seaweed and pour the bottle of wine over the top. Securely fasten a piece of foil over the top of the pot to seal.

Place into oven and roast for 1 1/4 to 1 1/2 hours. To test for doneness, the clams will be open and the lobster tail will spring back and curl under when flattened out.

To serve, place on a newspaper covered table (outside) and accompany the meal with melted butter, coarse sea salt, wedges of lemons and Old Bay.

  • Catherine

    OMG. This sounds scrumptious.

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