A traditional clambake is a major party at the beach that involves a bonfire, heated rocks, seaweed and a large wet tarpaulin to steam the ingredients.
Today, I am sharing an easy clambake recipe with you. It’s no-fuss, quick and fast, using a skillet and cooked on a stove top. You can turn my recipe into a summer backyard clambake by cooking this dish on a gas grill.
Ingredients for Clambake
My recipe calls for simple and easy-to-get ingredients:
- Lobster. It’s optional but you can use lobster and make the recipe into clam and lobster bake.
- Beer. You can skip beer and substitute it with water.
Other optional ingredients are smoked sausages and seaweed. My recipe is purely shellfish.
Frequently Asked Questions
What Side Dishes to Serve with Clambake?
I love the savory, briny and delicious broth of this dish. Sop it up with bread and dip the fresh cooked shellfish in melted butter.
Throw a fun party enjoying clambake with your friends and family. Serve it with refreshing summer drinks and libations such as coconut water lemonade.
How Many Calories Per Serving?
This clambake recipe is only 225 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with other summer recipes. For backyard party and summer entertaining, I recommend the following recipes.
This Recipe Goes Well with:
Other Summer Recipes You Might Like
- Beer Steamed Clams
- Garlic Butter Sauteed Clams
- Beer Steamed Mussels
- Garlic Butter Steamers
- Shrimp Boil
- Seafood Boil
How to Make Clambake
Clambake - the best clambake recipe with clams and shellfish cooked on a stove top using a skillet. Traditional clambake made easy for summer parties.
- 1/2 stick unsalted butter, melted and cooled
- 6 cloves garlic
- 1/2 lb shell-on and deveined shrimp
- 1/2 lb clams
- 1/2 lb mussels, scrubbed an bearded
- 8 oz small red potatoes
- 1 ear fresh corn, shucked and cut into 4 pieces
- 1/4 cup beer or white wine
- 1 tablespoon Cajun seasoning
- 3 dashes ground black pepper
- 1 teaspoon chopped parsley
- melted butter for dipping
- lemon wedges
Par-boil the potatoes and corns until they are cooked. Drained and set aside.
Heat up a cast-iron skillet on stovetop. Add the melted butter and saute the garlic. Add the shrimp, clams, mussels, red potatoes and corns. Add the beer or white wine, Cajun seasoning and ground black pepper. Turn the heat to low, cover the skillet and cook for about 10 minutes, or until all the shellfish are cooked. Add the parsley, stir to combine well. Serve the clambake immediately with melted butter and lemon wedges.