One Pot Clam Bake

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This impressive one-pot clambake brings the spirit of the coast to your kitchen. A high-protein feast that celebrates fresh seafood, this dish combines succulent lobsters, scrubbed mussels, and sweet clams with smoky sausage and tender new potatoes. Infused with dry white wine, garlic, and citrus, the steaming process ensures every ingredient is tender and bursting with savoury flavour. It is a celebratory meal that turns a simple dinner into a memorable occasion.

Designed for sharing, this coastal classic is perfect for garden gatherings or festive family dinners. The method is surprisingly straightforward, using a large steaming pot to cook everything in stages for the best possible texture. Serve it the traditional way on a large platter or paper-covered table, allowing guests to help themselves and dip the fresh seafood into the fragrant cooking broth and rich melted butter.

Ingredients for One Pot Clam Bake

1 750 milliliters bottle dry white wine
1.1kg small new potatoes, about 1 inch in diameter
8 live lobsters, about 575g each
8 large eggs
8 ears of corn, husked, halved
4 celery stalks, cut diagonally into 1/2 inch pieces
675g spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
2 lemons, quartered, sliced
1 orange, quartered, sliced
1 head of garlic, cloves separated
1 large bunch thyme
1.8kg littleneck, Manila, or steamer clams, scrubbed
900g mussels, scrubbed, debearded
Chilli-Thyme Spice Mix
230g (2 sticks) salted butter, melted
You'll need a 30-quart 3-piece steaming pot

How to make One Pot Clam Bake

Place a steamer basket in 30-quart pot. Add wine and 2875ml water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

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