Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Get a charcoal grill going. Lay down a bed of seaweed in a large metal pot or wash tub. Add a layer of potatoes, then corn, then lobsters and finally clams. Pour the salt water and beer over everything. Cover pot with a lid and place it directly down onto hot coals. Cook for about 15-20 minutes. Discard any clams that do not open. Split lobsters in half.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Stove-Top Clambake

Recipe courtesy of Chuck Hughes

Backyard Clambake

Recipe courtesy of Sharon Bowers|David Bowers

Kitchen Clambake

Recipe courtesy of Ina Garten

Kitchen Clambake

Recipe courtesy of Ina Garten

Stovetop Scones

Recipe courtesy of Sandra Lee

Clambake with Chorizo

Recipe courtesy of Food Network Kitchen

New England Clambake

Recipe courtesy of Todd English

Beach Blanket Clambake

Recipe courtesy of Tyler Florence

Stove-Top Preserves

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword