new england clam bake

A Classic New England summer meal - grab your friends and dig into this collaboration of delicious seafood. This is a great base to add your favorites to - Lobster, Crab, Shrimp and more! Get creative and enjoy!


- 2 lbs Steamer Clams

- 2 lbs Mussels

- 1 pack Pat LaFrieda Hot Italian Sausage

- 1 pack Hot Dogs (we really like our new Snake River Farms Wagyu Beef Hot Dogs)

- 1 cup White Wine 

- 2 cups Water

- 1 teaspoon Salt

- 2 lbs Small Red Potatoes

- 6 Shallots, peeled

- Fresh Thyme Sprigs

- 2 Bay Leaves

- 4 ears Corn on the Cob, husked

- 4 oz Butter, Melted for dipping 




1. Rinse clams under cold running water, clean off excess dirt and sand with a scrub brush. Pull beards off mussels (if there are any)

2. in a large pot, heat oil over medium heat. Prick the sausages in multiple spots to avoid bursting. Add Sausages to pot and cook, turning occasionally, for 5 mins or until golden brown. transfer to a plate 

3. In your same large pot, add the wine and water and turn the heat to high. bring to a boil. Add salt and adjust heat to a simmer.

4. Add the potatoes, shallots, bay leaves, and thyme to the pot. Cover the pot and cook for 6 mins.

5. Add the rest of the ingredients in layers: Sausage, hot dogs, clams, mussels, and corn to your pot. Cover and cook for 10 to 14 mins, or until clams and mussels open 

6. Transfer your clambake to a large serving platter. Pour broth in cups for dipping and melted butter into ramekins.




New England Clam Bake
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