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new england clambake at home

New England Lobster Clambake At Home

New England Lobster Clambake at home is a quintessential late summer meal made easy.

Author Amanda


  • 6 small 1 to 1 and 1/2 pound live lobsters
  • 2-3 pounds mussels debearded and scrubbed
  • 2-3 pounds littleneck clams scrubbed1 pound red or yellow potatoes
  • 1 pound smoked sausage cajun or chorizo, cut into 3 inch pieces
  • 3 ears corn each cut crosswise into 6 pieces
  • 1/4 cup salted butter melted
  • 1/2 cup dry white wine
  • 1 sweet onion cut into wedges
  • 2 lemons halved
  • 4 cloves garlic minced
  • 1 tablespoon seafood boil or Old Bay
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Melted butter and lemon wedges for serving


  1. Preheat oven to 400 degrees F.
  2. Lightly oil a large, rimmed baking sheet or coat with nonstick spray.
  3. In a large pot of boiling salted water, cook potatoes until just cooked, about 10-13 minutes.
  4. Stir in corn during the last 5 minutes of cooking time, remove corn and potatoes and bring pot back up to a boil.
  5. In a small bowl, combine butter, garlic, Old Bay and thyme; season with salt and pepper, to taste.
  6. Place potatoes, corn, mussels, clams, shrimp, chorizo, onion and lemonsĀ in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  7. Place into oven and bake for 12-15 minutes, or until all the mussels and clams have opened.
  8. Meanwhile, place lobsters in pot of boiling water and boil for 10 minutes. Remove and plunge into a pot of ice water to stop the cooking process.
  9. Pour seafood onto your largest serving platters and arrange lobsters. Serve immediately, garnished with parsley, and served with melted butter and lemon if desired.