Classic Clambake
  • 2pounds new potatoesquartered
  • 1pound spicy sausagesliced diagonally into ½” pieces
  • 4 cobs of corn broken into thirds
  • 5pounds Littleneck clams50 or so
  • 2pounds mixed steamer clams
  • 2pounds large prawnsdeveined with the tails still attached
  • 2 lemonscut into eights
  • 6cloves garlicsmashed
  • 1 large sprig of thyme
  • 2 sprigs of parsley
  • 2 bay leaves
  • teaspoon sea salt
  • teaspoon fresh black pepper
  • 2cups white wine or beer
  • 2cups water
  • butterfor seasoning
  • crusty French breadfor dunking
  1. Place the seaweed (if using) in the bottom of your roaster, add your liquids, potatoes and sausage and cover. Close the grill lid and bring to a boil on the grill (medium high).
  2. Add the clams, lemons, garlic, herbs, salt and pepper. Stir well and cook for 10 – 15 minutes with the grill lid closed.
  3. Add the prawns and corn, cover and close the grill lid cooking for another 10 – 15 minutes or until all the shellfishs are open.
  4. Transfer to bowls with a generous helping of the broth, and serve with the herbed butter and crusty French bread.
Recipe Notes

Don’t forget to check Foodal’s guide if you’re having problems deveining your prawn.

Classic Clambake Recipe |

Having problems smashing your garlic? Try out a garlic press to make your life easier.