New England Lobster Clam Bake

New England Lobster Clam Bake

This one-pot coastal feast brings the taste of New England right to your kitchen! Tender lobsters, briny clams, sweet corn, and buttery potatoes all steam together in beer for an authentic clam bake experience that's perfect for special occasions or weekend gatherings.

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Course: Main Course

Cuisine: American

Keyword: Lobster

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 520kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

2 1¼ lb live lobsters
12-24 live littleneck clams
2 yellow onions quartered
2 garlic cloves crushed
2 ears fresh corn husks removed
12 baby red potatoes cut in half
½ teaspoon red pepper flakes
2 12 ounce bottles pale ale beer
½ cup butter melted
2 lemons cut into wedges

Instructions

Place onions, garlic, red pepper flakes, beer, and potatoes in the bottom of a large stock pot.
Layer the clams over the potato mixture.
Add the corn on top of the clams.
Place the lobsters on the very top layer.
Cover tightly with a lid and cook on medium-high heat for 15-20 minutes.
Check that potatoes are soft when pierced with a fork, clams have opened, and lobsters are bright red.
Serve immediately with lemon wedges and melted butter.

Notes

Discard any clams that don't open during cooking for food safety

You can substitute the pale ale with white wine or seafood stock if preferred

Make sure your pot is large enough to accommodate all ingredients comfortably

Double all ingredients proportionally to serve 4 people

Store live lobsters and clams in the refrigerator until ready to cook, but use within 24 hours

If potatoes aren't tender after 20 minutes, continue cooking and check every 5 minutes

Nutrition