Real Recipes From Real Home Cooks ®

stovetop clambake

(1 rating)
Recipe by
Daune (pronounced "Dawn") Browne
Calais, ME

This stovetop clambake is the best. There is NO LOBSTER in this one, even though I live in Maine.

(1 rating)
prep time 1 Hr
cook time 30 Min

Ingredients For stovetop clambake

  • 1 bottle
    beer, such as pale ale or pilsner
  • 2 c
    chicken stock
  • 6
    shallots, cut in half
  • 6
    garlic cloves, crushed or left whole
  • 3 sprig
  • 2 large
    bay leaves
  • 1-2 tsp
    old bay seasoning
  • salt and freshly bround pepper, to taste
  • 1 lb
    mini potatoes
  • 2
    smoked chorizo sausages or kielbasa, cut into thirds
  • 4
    corn on the cob, cut into thirds
  • 1 lb
    little necks or manilla clams
  • 1/2 lb
    mussels if desired
  • 1 lb
    large shrimp, peeled, tail on, deveined
  • 2
    lemons, cut in half
  • parsley, chopped for serving
  • lemon wedges for serving
  • 1/2 c
  • 1/2 c
    chili sauce
  • 1/2 c
    horseradish sauce
  • 2 tsp
    worcestershire sauce
  • hot sauce to taste
  • juice of 1/2 to 1 lemon

How To Make stovetop clambake

  • 1
    Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
  • 2
    When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
  • 3
    Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through...about 5-10 minutes.
  • 4
    With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.

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