New England clam bake recipe

Recipe for New England clam bake in our easy seafood recipes collection.

Recipe ingredients

• 4 small baking potatoes, sweet potatoes or yams
• 2 dozen clams in the shell, preferably cherrystones
• Cold water
• 4 ears fresh corn
• 2, 2 1/2 pounds, broiler-fryer chickens, quartered
• 1/2 pound butter or margarine
• 2, 1 pound, live Maine lobsters
• 4 small onions, peeled
• Rockweed or cornhusks
• Lemon wedges

How to make New England clam bake

• Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand.
• Place clams in a large bowl. Add cold water to cover and let stand 30 minutes.
• Meanwhile, use scissors to trim off tops of ears of corn.
• Remove a few outer husks from each ear and reserve.
• Turn back remaining husks. Remove and discard silk.
• Replace husks as they were.
• Soak ears and reserved husks in lightly salted water until you are ready to cook the corn.
• In a large skillet, saute chicken, a few pieces at a time, in 2 tablespoons butter.
• Brown chicken on all sides until golden, adding more butter as needed.
• This should take about 10 minutes per side.
• Meanwhile, if you are using lobsters, prepare them.
• Place wire rack in bottom of a very large kettle with tight-fitting lid.
• Pour in 2 cups cold water.
• Arrange potatoes and onions on rack. Cover with a layer of rockweed or cornhusks.
• Add corn, more rockweed, and then the chicken and/or lobster.
• Top with clams. Cover with rockweed or any remaining husks.
• Cover kettle and place over medium heat.
• Steam for 1 hour and 15 minutes or until potatoes, onions and corn are tender.
• Remove clams to a large bowl.
• Transfer chicken, lobster and vegetables to large platter.
• Pour broth into 4, 8 ounces, cups or bowls and serve to dip clams in for flavor.
• Melt butter for dipping clams and lobster.
• Serve with lemon wedges and melted butter.

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