Easter Clambake Recipe

Clean seafood and prep vegetables

Rinse clams and mussels under cold water; discard any with cracked shells or that do not close when tapped. If using shrimp, peel and devein, leaving tails on if desired. Scrub lobster tails or small lobsters and pat dry. Wash potatoes and, if large, halve or quarter so pieces are roughly uniform. Husk corn and cut each cob in half if preferred. Peel and quarter onions and slice carrots into thick sticks. Slice lemons into wheels or wedges.

Arrange all seafood and vegetables so they are within easy reach for sequential cooking in the clambake.

Make the aromatic broth

In a large, wide pot or clambake pot that will hold stacked steamers or a large stockpot with a steamer insert, combine 8 cups water (or seafood stock) and 1 cup dry white wine. Add 3 tablespoons Old Bay seasoning, 2 bay leaves, 6 smashed garlic cloves, 4 sprigs fresh thyme, and 1 cup rough chopped fresh parsley. Add 2 teaspoons salt and 1 teaspoon black pepper. Bring the liquid to a vigorous simmer over high heat.

Cook potatoes and carrots

Once the broth is simmering, add the potatoes and carrots to the pot or bottom layer of the clambake basket. Cover and steam for 12–15 minutes, until potatoes begin to be tender when pierced with a knife.

Add corn and onions

Add the corn halves and onion quarters to the steamer or next layer. Cover and steam for another 7–8 minutes.

Add lobsters and shellfish

Add lobster tails or small whole lobsters (if using) on the next layer above vegetables, then add the clams and mussels in a single layer. Cover and steam for 6–8 minutes, or until lobster flesh is opaque and clams/mussels have opened. Discard any clams or mussels that remain closed after cooking.

Finish with shrimp

Add the shrimp on top for the final 2–3 minutes of steaming; shrimp cook quickly and are done when they turn pink and curl. Total steaming time will vary but aim for vegetables tender, shellfish opened, lobster and shrimp cooked through (roughly 25–30 minutes total from first steam).

Make lemon garlic butter

While the clambake steams, melt 1 cup unsalted butter in a small saucepan over low heat. Add 1 finely minced shallot and gently sweat for 2–3 minutes until translucent but not browned. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon hot sauce, and a pinch of salt and pepper. Keep warm on very low heat.

Plate and garnish

When everything is cooked, remove layers carefully with tongs. Transfer potatoes, corn, vegetables, lobster, clams, mussels and shrimp to a large serving platter or spread on butcher paper for a communal clambake. Spoon warm lemon-garlic butter over the seafood and vegetables. Sprinkle 1/2 cup chopped fresh parsley and place lemon wedges around the platter.

Serve immediately with extra melted butter and crusty bread or rolls to soak up the juices. Provide small forks and nutcrackers if lobsters are included.