New England Clam Bake / Clam boil – no sand pit Needed

The clam bake or steamed clams, also known as a New England Clambake is a traditional method of cooking seafood by steaming the ingredients over layers of seaweed.

A bowl filled with steamer clams, corn, and sausages. A small pot of drawn butter site on the table behind the bowl. The white bowl is sitting on a blue polka dotted napkin and a light blue charger plate. A white towel is in the background.

This traditional New England Clam Bake is made accessible with an easy swap to cooking over an open flame. This hearty and festive summer meal can be scaled to feed one, two, or more than a few!

New England summers are not complete without at least one Clam Bake or clam boil. In Southeastern Massachusetts and northern Rhode Island, a Portuguese clam bake veers from tradition to include the addition of Portuguese mild and spicy sausages.

A traditional clam bake is an informal beachfront meal where clams, corn-on-the-cob, and other foods like lobsters, crab, mussels, potatoes, and onions are cooked in a pit of hot rocks and covered with seaweed and wet canvas to “bake” in the sand.

Clam bakes can easily be replicated indoors or in backyards by simply steaming the ingredients in a large pot over an open flame or electric burner; seaweed is optional.

A pinterest pin image of a New England Clambake or clam boil. Also known as steamed clams.

Steaming the seafood is a method whereby food is placed on a rack or steamer basket over boiling or simmering water in a covered pot. Steaming does a better job than boiling or poaching to retain the food’s flavor, shape, texture and many of the nutrients.

What Type of Clams is Best for a Clam Bake?

  • Steamer Clams – Small Atlantic coast clams with soft, brittle shells. Also called soft-shell clams, these clams do not close entirely due to the long, rubbery neck extending from the body. Steamers are the smallest of all Atlantic soft-shell varieties. As their name indicates, they are delicious steamed but are also suitable for frying. 
  • Cherrystone Clams – Medium-sized Atlantic Coast coast hard-shelled clams. Cherrystone clams are a small quahog but larger than a littleneck (steamer) clam. These clams are good raw, steamed, or baked. 
  • Razor Clams – these are the most famous Pacific coast soft shell clam. These clams are best when steamed. They get their name from the fact that they look like an old-fashioned fold up razor. These would not be typical in a New England clam bake but would be perfect for a west coast clam boil or clam bake.
A close up photo of a soft shell, steamer clam.

What is the serving size? How many Clams per person?

A serving of steamed clams is 3 oz, which is about 12 small clams.

Steamer clams are sold live in the shell. A quart typically weighs one and a quarter to one and a half pounds. There are about 13-18 steamer clams per quart.

In other areas,  steamer clams are sold by the pound. Each pound contains 8-12 clams.

As a general rule of thumb, for the main meal, we order about one pound or one quart per person depending on how they are sold. We usually add on an additional 1 pound (or quart) for those quests with larger appetites and for the hopes of some leftovers.

An image of how to clean clams. Clams are in a bowl of water and ground black pepper is being added.

How to Clean Clams.

  1. Steamer clams have brittle shells, so check clams the clams for those with severely damaged shells. If the clam appears dead (See Step 6), toss it into the trash.
  2. Place clams in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams).
  3. Gently toss the clams in the water to get rid of any loose grit and fill with a fresh batch of water.
  4. Rinse and repeat until the water appears clean.
  5. Refill one last time and add approximately 2/3 cup of salt per 2 quarts (8 cups) of water. Mix the water and clams with your hands to distribute salt. Add a tablespoon of ground black pepper. This is believed to encourage the clams to dispel of excess sand from their stomachs. Drain the water and rinse before adding to the cooking pot.
  6. Softshell clams do not close due to their large necks. Open clams should respond when you touch the neck. If the clam does not slowly respond by retracting the neck, throw it out. It is likely dead.

Steamed Clams Ingredients and Special Tools Needed.

Items included in a clam boil generally vary between families. This is based largely on the type of seafood you like to eat.

In some recipes, you may find hot dogs (for the kids), while others use whole fish, and still, others include fresh crab. In our family, we add hot dogs and both types of spicy and mild Portuguese sausages that are common around the Southern Coast of Massachusetts and Rhode Island.

Ingredients:

  • Hot dogs – we usually include these for the kids who do not like the smoked sausages.
  • Sausage – Linguica, chourico, Andouille, or smoked sausage.
  • Fish Fillets – We use fresh cod or Haddock fillets
  • Crab – whole crab or crab legs would be fine.
  • Potatoes – We use Russet potatoes that have been halved or quartered
  • Corn – Fresh or frozen both are fine.
  • Clams – we use only steamer clams but cherrystone would also work well steamed.
  • Melted Butter – use only unsalted butter.
  • Clam broth – use the collected liquid after cooking to keep shucked clams hot.
An image of a traditional New England style clam and lobster pot. It has two sections, a bottom pan where you add the water and it collects the juices. In this bottom portion is a faucet for dispensing broth. The top pot is fitted to the bottom pan and has holes in the bottom to allow the food to steam. The whole assembly has a lid for keeping the steam inside.

How to Steam Clams.

  1. Add enough liquid to cover the bottom of a deep pan or stockpot completely but not up through the colander or steamer basket; heat on medium-high heat. To flavor the meal, you can use water, lemons,  white wine, or beer.
  2. Layer the ingredients into the pot with those requiring the longest cooking time on the bottom and those requiring the shortest on top. We then place a large, peeled, whole onion on the top of the center of the pot and then cover the entire pot with a lid.
  3. When the onion is cooked through, the entire pot is ready to be served. Cooking time depends on the amount of food layered inside and the type of pot being used.
Add the potatoes and cornAdd the potatoes and corn
Add the Steamer ClamsAdd the Steamer Clams
Top with fish, sausages, and lobsters.Top with fish, sausages, and lobsters.

Recipe Tips and Kitchen Tricks

  1. Layered Perfection in the Clam Bake Pot: When assembling your clam bake, consider layering ingredients strategically. Start with a base of seaweed or corn husks, followed by a layer of potatoes, corn on the cob, and other hearty vegetables. Place seafood like clams, mussels, and lobster on top. This layering technique allows flavors to meld, and the seafood to be steamed to perfection.
  2. Infuse with Coastal Aromatics: Enhance the seaside essence of your clam bake by adding aromatic herbs and spices. Toss in sprigs of fresh thyme, rosemary, and bay leaves. Don’t forget to include garlic cloves and slices of lemon for an extra burst of flavor. These aromatic additions infuse the entire bake with a delightful coastal aroma.
  3. Masterful Timing for Seafood Success: Achieve the ideal texture for your seafood by mastering the timing of your clam bake. Add the shellfish like clams and mussels later in the cooking process to prevent overcooking. Lobster and shrimp should also be added towards the end for succulent results. This ensures that each element of your clam bake is perfectly cooked and ready to impress.

Recipe Variations

  1. Spicy Southwest Clam Bake: Give your clam bake a bold twist by infusing it with flavors inspired by the Southwest. Add chili powder, cumin, and a touch of cayenne pepper to your seasoning mix. Introduce ingredients like chorizo, corn seasoned with lime and chili, and jalapeños for a kick. The result is a spicy and flavorful clam bake with a southwestern flair.
  2. Mediterranean-Inspired Seafood Feast: Transport your taste buds to the Mediterranean with a clam bake inspired by the coastal flavors of the region. Include ingredients like Kalamata olives, sun-dried tomatoes, artichoke hearts, and capers. Infuse the bake with olive oil, garlic, and a sprinkle of oregano. This variation offers a delightful blend of Mediterranean herbs and briny seafood goodness.
  3. Asian Fusion Clam Bake: Take a culinary journey to Asia by incorporating Asian-inspired flavors into your clam bake. Use ingredients like ginger, lemongrass, and soy sauce in your marinade. Add bok choy, shiitake mushrooms, and edamame to the mix. Finish with a drizzle of sesame oil and sprinkle with sesame seeds for a unique and flavorful Asian fusion clam bake experience.

Serving Suggestions

  1. Rustic Seafood Feast: Serve your clam bake family-style on a large platter or directly on a covered table. Encourage a communal dining experience where everyone can dig in and enjoy the feast together. Provide plenty of napkins and maybe even some shell crackers for an authentic and rustic seafood celebration.
  2. Beachside Picnic Style: Embrace a laid-back beach vibe by serving your clam bake in individual portions wrapped in parchment paper [paid link] or foil. This allows for easy cleanup and adds a casual touch to your outdoor gathering. Pair with crusty bread or rolls to soak up the flavorful broth, creating a beachside picnic ambiance.
  3. Elegant Plating for a Special Occasion: Elevate your clam bake for a more formal setting by carefully plating each element. Arrange the seafood, vegetables, and potatoes artfully on a plate, drizzling some of the flavorful broth on top. Garnish with fresh herbs and a lemon wedge for a sophisticated presentation that’s perfect for special occasions.
  4. Clam Bake Tacos: Get creative by using the components of your clam bake as fillings for tacos. Shuck the clams and mussels, shred the lobster or shrimp, and serve them in warm tortillas. Top with your favorite salsa, avocado slices, and a squeeze of lime for a delicious and unique twist on traditional tacos.
  5. Savory Seafood Pasta Dish: Transform your clam bake into a pasta dish by incorporating the seafood and vegetables into a bed of cooked linguine or fettuccine. Toss everything together with a bit of the flavorful broth, olive oil, and fresh herbs. Finish with a sprinkle of Parmesan cheese for a hearty and satisfying seafood pasta experience.
An image of a clam pot layered with ingredients and ready to be cooked over the fire or stove.

Frequently Asked Questions (FAQs)

How do I store Clams before use?

Store fresh clams in the refrigerator for up to 3 days. They will be sold cold and alive.

How do I store leftover steamed clams?

Leftover cooked clams can be stored in a 40 degree F refrigerator for up to 2 days. Store them in some reserved cooking liquid for best results.

Can I freeze whole clams?

Yes. Whole fresh clams can be frozen in their shells by simply freezing them in water. We do this by placing them in a zip-top bag on a baking tray and then adding water. Zip the top and then lay the bag flat. Clams can be frozen this way for up to 6 months.

How Do I reheat leftover clams?

Leftover clams are best reheated by first heating some reserved cooking stock and then quickly adding the clams for just a few seconds to reheat them. Overheating them will cause them to turn rubbery.

How can I repurpose leftover clams?

Leftover clams are best in clam chowder, clam cakes, or stuffed clams.

A horizontal image of a bowl of clams, sausage, and corn ready to be served.

Wine and Cocktail Pairings

Wine Pairings:

  1. Crisp Sauvignon Blanc: The bright acidity and citrus notes of a Sauvignon Blanc complement the briny flavors of the seafood in a clam bake. Its crisp and refreshing profile enhances the overall dining experience, making it a perfect choice for those who prefer white wine.
  2. Chardonnay with Butteriness: Choose an oaked Chardonnay with a hint of butteriness to complement the richness of the clam bake. The buttery texture of the wine complements the creamy broth and the succulent seafood, creating a harmonious pairing.
  3. Light-bodied Pinot Noir: If you prefer red wine, opt for a light-bodied Pinot Noir. Its subtle tannins and red fruit notes provide a versatile pairing that won’t overpower the delicate flavors of the seafood. Serve it slightly chilled for a delightful dining experience.

Cocktail Pairings:

  1. Classic Sea Breeze: Refresh your palate with a classic Sea Breeze cocktail. Combining vodka, cranberry juice, and grapefruit juice over ice, this fruity and tangy drink complements the flavors of the clam bake, providing a vibrant and refreshing contrast.
  2. Spicy Margarita: Add a kick to your clam bake experience with a Spicy Margarita. The combination of tequila, triple sec, lime juice, and a touch of jalapeño creates a bold and zesty cocktail that pairs well with the spicier variations of clam bake recipes.
  3. Cucumber Mint Gin Fizz: For a lighter and herbaceous option, consider a Cucumber Mint Gin Fizz. The crispness of cucumber, the freshness of mint, and the effervescence of soda water make this cocktail a delightful companion to the flavors of a clam bake, especially during warmer weather.
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New England Clam Boil horizontal plating 3

New England Steamed Clams

Ronda Eagle | Kitchen Dreaming
The clambake or clam bake, also known as the New England clambake is a traditional method of cooking seafood by steaming the ingredients over layers of seaweed. This traditional New England Clam Boil is made accessible with an easy swap to cooking over an open flame. This hearty and festive summer meal can be scaled to feed one, two, or more than a few! 
4.80 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine Seafood
Servings 4 Servings
Calories 1509 kcal

Ingredients
  

  • 1 pounds Russet Potatoes , cleaned and quartered
  • 4 Ears Fresh Corn , husked and cleaned of silks
  • 6 pounds Steamer Clams
  • 4 Hot Dogs , optional
  • 1 pound Smoked Chorizo Sausage or Portuguese Linguica , cut crosswise into 2 inch pieces
  • 4 Cod Fillets
  • 1 qt Water

Optional Flavorings

  • Melted Butter unsalted
  • lemon wedges
  • Your favorite hot sauce
  • Old Bay seasoning , optional

Instructions
 

  • Into the bottom of a large 5-gallon pot equipped with a steam rack or the bottom of a large lobster steam pot, add 1 quart of water.
  • On top of the steamer rack or into the top half of the lobster pot, place cleaned and quartered potatoes, in the bottom of the pot. Next top the potatoes with the ears of corn. Top this with steamer clams.
  • Next, add fish fillets wrapped in parchment pockets, paper lunch bags, or sealed aluminum foil packets. Add the sausages and hot dogs (if using). Add the lobsters or crabs. Top the whole meal with a large, peeled whole onion nestled into the top layer.
  • Cover tightly and steam 30 minutes, maintaining water at a full rolling boil.
  • Check the onion, if it’s cooked through and opaque, the clambake is cooked through. If not yet fully cooked, steam an additional 5 to 10 minutes. When done, lobsters and crabs will be completely red. Transfer to a large serving pan or onto a newspaper-lined table and serve immediately.

Notes

  1. Andouille or smoked kielbasa sausage can be substituted for the Portuguese sausages if they are not available in your area. You may also substitute cherry stone or other clams and mussels for the soft shell steamer clams if they are not available in your area. If you don’t have parchment paper [paid link] or aluminum foil, we’ve also used small brown paper lunch bags to steam the fish. However, they can easily break when removing so you have to use extra care for this.
  2. This recipe is easily doubled or tripled to feed a crowd.
  3. Clam Boil FAQs.

    How do I store Clams before use?
    Store fresh clams in the refrigerator for up to 3 days. They will be sold cold and alive.
    How do I store leftover steamed clams?
    Leftover cooked clams can be stored in a 40 degree F refrigerator for up to 2 days. Store them in some reserved cooking liquid for best results.
    Can I freeze whole clams?
    Yes. Whole fresh clams can be frozen in their shells by simply freezing them in water. We do this by placing them in a zip top bag on a baking tray and then adding water. Zip the top and then lay the bag flat. Clams can be frozen this way for up to 6 months.
    How Do I reheat leftover clams?
    Leftover clams are best reheated by first heating some reserved cooking stock and then quickly adding the clams for just a few seconds to reheat them. Overheating them will cause them to turn rubbery.
    How can I repurpose leftover clams?
    Leftover clams are best in clam chowder, clam cakes, or stuffed clams.

Nutrition

Calories: 1509kcalCarbohydrates: 43gProtein: 208gFat: 52gSaturated Fat: 18gCholesterol: 517mgSodium: 2531mgPotassium: 4931mgFiber: 3gSugar: 6gVitamin A: 835IUVitamin C: 21.6mgCalcium: 215mgIron: 8.3mg
Tried this recipe?Let us know how it was!

24 thoughts on “New England Clam Bake / Clam boil – no sand pit Needed”

  1. Nothing better than throwing a couple fresh lobsters on top. When they’re steamed through, the whole dinner is done. Also works with crab!

    Reply
    • Hi Tamie – the clams I use are called steamers and have a soft shell. You can substitute any other clam or mussels in this recipe. Keep in mind that the cooking time may vary. I have not tested other clam types but you still just want to make the clams are steamed open and cooked through. Never eat clams that do not open.

      Reply
  2. We made a small clam boil this weekend scaling the recipe down for just two people and it was SO tasty. What an economical way to get my seafood fix! :)

    Reply

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