Recipe courtesy of Anthony Ambrose

Clam Bake

Save Recipe
  • Level: Easy
  • Yield: 10-15 servings
Share This Recipe


10 cherrystone clams

5 pounds soft-shell clams

3 pounds butter

3 cups chopped leeks

5 large chefs potatoes

3 pounds spicy sausage

5 (1 1/2 pound) Maine lobsters

3 Heads Roasted Garlic

10 ears corn, broken in half

5 bunches fresh thyme

1 summer bluefish

4 cups olive oil

5 brown eggs

2 gallons fresh or sea water


Special equipment:
30 inches high x 15 inches tall wash tin 30 round stone ( baseball size) 10 pounds rockweed (seaweed ) 2 pie tins
  1. The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.