One-Pot New England Clam Bake
Experience a traditional New England clam bake with this easy one-pot recipe featuring clams, lobster tails, corn, and potatoes steamed together with aromatic herbs for a comforting and flavorful dinner.
Ingredients
Check ingredients as you go.
- Seafood
- Vegetables
- Aromatics
- Liquids
- Seasoning
- Finishing
Let’s make it
Preparation
Rinse and scrub clams under cold running water to remove any sand. Set aside.
Cooking
In a large heavy-bottomed pot with a tight-fitting lid, combine water, white wine (if using), minced garlic, fresh thyme sprigs, lemon slices, and a pinch of salt. Bring to a simmer over medium heat.
Cooking
Add the halved new potatoes to the simmering liquid. Cover and steam for 10 minutes, until potatoes begin to soften.
Cooking
Add the corn pieces to the pot. Cover again and steam for another 5 minutes.
Cooking
Nestle the cleaned clams and lobster tails over the vegetables in the pot. Cover and steam for about 8-12 minutes, or until the clams have opened and lobster meat is opaque and cooked through. Discard any clams that do not open.
Finishing
Season the broth with additional salt and freshly ground black pepper to taste. Turn off the heat and let the pot sit covered for 5 minutes to infuse flavors further.
Serving
Serve the clam bake hot with melted butter on the side for dipping the seafood and vegetables. Garnish with extra lemon slices if desired.
Tips & notes
Use fresh clams and lobster tails for the best flavor. Make sure to discard any clams that do not open during cooking to ensure safety. You can substitute lobster tails with cooked lobster meat if preferred.
Saving it for later
Store leftover clam bake in an airtight container in the refrigerator for up to 3 days. Separate seafood and vegetables if possible to maintain texture.
Reheating
Reheat gently in a covered skillet over low heat or steam to avoid overcooking the seafood. Alternatively, microwave covered on low power in short bursts until warmed through.
