Clambake Recipe



2 cups White Wine

4 cups Water

3 Bay Leaves

1 pound Red Potatoes

4 Lobsters

1 pound Littleneck Clams, scrubbed

1 pound Mussels, scrubbed, beards removed

1 pound Shrimp, Shell on

4 Ears Corn

1 Lemon, cut into pieces plus more for Garnish

8 cloves Garlic, crushed

1/2 bunch Thyme

1/4 bunch Parsley, with stems


Place a steamer basket in 20-quart pot. In the pot, combine wine, water, and bay leaves. Cover with a lid and bring to a boil. Add potatoes to the pot, cover and cook 5 minutes. Add lobsters, cover and cook 10 minutes. Next add corn, clams, shrimp, lemon, garlic, thyme, and parsley to the pot. Cover and cook 5 more minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes. Make sure you discard and clams or mussels that do not open. Serve with lemon wedges for garnish.


Photographed by Alli Shepherd.