Papa's North Carolina Clam Bake

Cathy Riggs


My husband was born & raised in North Carolina and even though he has lived in Illinois for over 20 years he still bleeds NC blue! My first visit to NC with him I got to attend my first Clam Bake! I could try to explain but will let the picture of the awesomeness my father in law concocted speak for itself! I was so excited we came home with coolers of frozen clams, shrimp and the smoked sausage we got from the Piggly Wiggly so we could have our own. We do this outside in a turkey fryer pot and my father in law had a 'special' table and cloth they used just for dumping all that yumminess on.


★★★★★ 1 vote

30 Min
1 Hr 5 Min


  • 1 very lg
    stock pot(we use a turkey fryer pot)
  • 25-50
    cherry stone clams, washed
  • 5 lb
    chicken, cut up and skinned
  • 3 lb
    new potatoes, cleaned
  • 2 lb
    carrots, scrubbed
  • 3 lb
  • 2 lb
    smoked sausage, whatever kind you prefer (we used a local brand from the piggly wiggly that reminded me of andouille sausage)
  • 6
    ears of sweet corn, husked, cleaned and broken into thirds
  • 1 can(s)
    clam juice
  • 3 Tbsp
  • 1 Tbsp
  • 2 Tbsp
    crushed red pepper
  • 2 can(s)

How to Make Papa's North Carolina Clam Bake


  1. Layer in large stock pot the following in this order: clam juice, beer, salt, peppers, clams, chicken potatoes, onion and carrots. Cover tightly and simmer for 45 min to 1 hour.
  2. After the 1 hour, add corn, sausage and shrimp, cover and simmer about 5 more minutes.
  3. Drain and dump out on table covered with clean cloth or paper. Have plenty of plates, napkins and let the guests serve themselves! Corn bread, hush puppies and some slaw make it a complete meal!!

Printable Recipe Card

About Papa's North Carolina Clam Bake

Course/Dish: Other Main Dishes Seafood
Hashtag: #Seafood

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