Stovetop Clambake

Daune (pronounced "Dawn") Browne


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


★★★★★ 1 vote

1 Hr
30 Min


  • 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(s)
  • 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.

Printable Recipe Card

About Stovetop Clambake

Course/Dish: Fish Seafood

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