A Summer clambake menu with corn on the cob, clams, lobster, and mussels is a favorite of ours! Even if you are not at the beach, you can entertain with this stove top clambake recipe. See ingredients below and get the recipe here.


Clambake Menu Ingredients

  • 2 large or 3 medium onions, cut into large wedges
  • 6 garlic cloves
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • 1 1/2 pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved

 I could eat this through out the year, but this clambake recipe is especially delicious after a long day on the beach! Here’s to Summer!

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