New England Clam Bake Recipe | Homemade Recipes

Lobster, clams, potatoes, corn, onions, and lemon, all in one dish? We’ve got the New England clam bake recipe you need in your life!

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New England Clam Bake Recipe You Shouldn’t Miss

A traditional method of cooking seafood, the New England clam bake is a dish that comes packed with lobster, clams, shrimp, potatoes, corn, and mussels.

You pretty much just toss all of the ingredients in a pot and steaming all the ingredients at once, allowing the ingredients to absorb all of the flavors in the pot.

 Ingredients:

• 1 cup cold water
• 2 cups dry white wine
• 2 1/2 tbsp. Old Bay seasoning
• 1 tsp. coarse sea salt
• 4 garlic cloves, crushed
• 1 red onion, chopped
• 2 lb. potatoes, halved
• 2 lobsters
• 2 dozen Manila clams
• 4 ears fresh corn, cut into four
• small bunch of tarragon or parsley, chopped
• 2 sticks unsalted butter, melted
• crusty bread
• 6 lemons, cut into wedges

Instructions:

1. Add the water, wine, Old Bay, garlic, and salt into a huge stockpot and bring it to a boil.
2. Add the onion and potatoes into the pot first, cover it then cook on medium/high heat for 15 minutes.
3. After that, add the lobsters over the potatoes and, cover the pot and cook for 3 minutes.
4. Next, toss in the clams and corn and continue cooking for 8 to 10 minutes. You’ll know the clams are done when they’ve opened.
5. Remove the pot from the heat and drain.
6. Empty the contents of the pot onto a table lined with newspaper or butcher paper, then to a large platter.
7. Sprinkle everything with fresh herbs and serve with melted butter, lemon wedges, and toasted bread of your choice.
8. Enjoy!

 

While these clam bakes are popular on the East coast, their availability is scarce everywhere else (unless you look hard enough).

Instead of traveling, learn how to make this flavor-packed and mouthwatering New England clam bake recipe right at home!

Do you like this New England clam bake recipe? Let us know in the comments section below!

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Editor’s Note – This post was originally published on July 29, 2016, and has been updated for quality and relevancy.