A traditional clambake for Memorial Day, Fathers Day,Fourth of July or Labor Day can be easily achieved on the grill, in the home and at the shore.
Clambake On The Grill
Foil pockets containing clams, lobster, chicken, corn and potatoes can be prepared before your guests arrive for easy grilling while you entertain.
Per Guest
- 1 Piece Chicken
- 1 Lobster Tail (fresh or frozen)
- Clams (approximately 6 per person)
- 1 Ear Corn
- 1 Baking Potato
- 1 Onion
- ¾ cup Clam Juice
- Salt and Pepper
- Heavy Duty Foil
- Boil potatoes for 10 minutes.
- Remove only the silks from corn, leaving husks intact.
- Wrap all ingredients in foil, sealing with double fold.
- Turn package over, wrap again in foil.
- Grill for 1 hour, turning every 15 -20 minutes.
- Serve with melted butter
Clambake In A Pot
A classic "beach style" recipe without the firepit. Perfect for a rainy summer evening.
Serves 6
- 6 Cups of Water
- Seaweed or Spinach
- 3 Fryer Chickens, split
- 6 Medium Baking Potatoes (unpeeled)
- 6 Medium Onions (unpeeled)
- 6 Ears of Corn (in husk) - (soaked in salted water for 45 minutes)
- 48 Clams (small sized)
- 6 Lobsters (one pound each)
- Butter
- Cheesecloth
- Steamer Pot
- Add water to large steamer pot. To upper section, add wet, rinsed seaweed or spinach (reserving a few leaves for later).
- Wrap chicken in cheesecloth, tie, and place onto seaweed (or spinach).
- Wrap potatoes (save one for later) and onions (together or separately) in cheesecloth and place on chicken.
- Wrap corn in cheesecloth and place onto potatoes.
- Wrap clams (one dozen in each cloth) and lobsters in cheesecloth placing on potatoes.
- Top with remaining seaweed or spinach.
- Place potato that remains on top.
- Steam until the potato on top is soft when poked by a fork (about one hour).
- Serve with melted butter.
New England Clambake On The Beach
A traditional style clambake complete with linguica sausage (loved on Cape Cod). A hearty meal that will etch summertime memories across generations. Don't forget the cold beer for this one!
Serves 12
- 2 Pounds Potatoes (medium with skins)
- 12 Lobsters (one pound each)
- 10 Pounds Clams (small, littleneck are best)
- 2 Pounds Linguica Sausage
- 1 Dozen Corn (in husks)
- 1 Pound Butter
- Seaweed
- 12 Disposable Baking Pans (approx. 9X13) – with holes punched in bottom (use screwdriver)
- 4 Canvas Tarps (approx. 8 feet each)
- Fire Extinguisher
- Dig a 2 foot deep hole in the sand (approximately 5 feet in width).
- Line pit with rocks (the size of baseballs).
- Add logs to pit and burn approximately 2 hours to produce a 1” layer of coals.
- Start soaking tarps in water.
- Prepare potatoes by adding to salted water; bring to boil and simmer for approximately 5 minutes.
- To 6 of the baking pans add lobsters (2 each) and potatoes.
- To remaining 6 pans, add clams, linguica and corn, distributing evenly.
- Line pit with seaweed.
- Add pans in a single layer on top of seaweed and then top with additional seaweed.
- Cover with tarps and weigh down with additional rocks.
- Allow to bake for one hour and 20 minutes.
- Serve with melted butter.
Add cocktails for all with Non-Alcoholic Party Drinks and Cranberry Cocktails.
The copyright of the article Summer Clam Bake Recipes in Summer Recipes is owned by Karla Reed. Permission to republish Summer Clam Bake Recipes in print or online must be granted by the author in writing.
