A clam boil, or clam bake as New Englanders like to call it, is an essential part of a New England summer. It screams Americana with homegrown ingredients like corn, potatoes, and, of course, clams. You can host your own clam boil wherever you are in the world to indulge in the New England lifestyle.
The clam boil itself is easy to make because you cook and steam all the ingredients in one pot. It’s ready in under 30 minutes and can feed a crowd or a small group.
Hosting a clam boil does take a bit of preparation, so this guide will take you through everything you need to know to host a clam boil before summer is over.
Clam bake v. clam boil
A clam bake is the traditional way to cook clams over an open flame on the beach. In this method, New Englanders make a fire pit in the sand and layer the fire with rocks and seafood to create a makeshift outdoor oven. It’s as complex as it sounds, taking hours to cook.
A clam boil on the other hand is a more accessible way to enjoy the same flavors of a clam bake at home. Everything goes in one pot and is ready in less than 30 minutes.
What goes in a clam boil?
It’s no surprise that you’ll need clams to host a clam boil but what else can you add to the pot?
Clams, mussels, and more
When purchasing clams look for little neck clams at the grocery store. If you’re in Cape Cod, ask for Steamers, the local clam of the area. I like to do a combination of clams and mussels. For mussels, look for PEI or Prince Edward Island mussels. Make sure your clams and mussels are fresh by checking if they are closed shut. Tap on your shellfish, and if they close upon tapping, they’re still alive and fresh. Toss any broken or opened shells before cooking. You’ll also need to soak the clams and mussels in fresh water to clean them ahead of time.
Shrimp
This recipe doesn’t call for shrimp, but you can definitely add it for more variety. If you’re including shrimp, make sure to buy shell-on shrimp. This will add extra depth of flavor to your boil and the broth. Leave the shells on for a peel-and-eat experience.
Lobster
Lobster adds a nice bright red centerpiece to your meal and tablescape. You’ll need to buy live lobsters from a fish market and steam them alive. The cook time on the lobster depends on how many pounds each lobster is. It is typically 10 minutes for one pound and two to three extra minutes for any additional pounds. You’ll know your lobster is ready when it turns bright red.
If your pot is big enough, you can steam the lobster on top of the clams. My pot wouldn’t fit two large lobsters, so I steamed them separately in a lobster pot.
When serving the lobster, you can provide the tools to crack it open or remove the meat from the shell in the kitchen for your guests.
I displayed the lobster for the tablescape and photos and then cracked the lobster in the kitchen to make it easier for our guests. This also made the lobster meat go further so everyone could get a piece.
Sausage
Sausage adds a lot of flavor to the clam boil. When buying sausage go to your meat counter and get chorizo or hot Italian sausage for an extra kick.
Corn
The corn needs to be shucked and cut into smaller pieces (into twos or threes) so everyone can enjoy corn on the cob.
Potatoes
Red potatoes are traditional for a clam boil but you can do a mix of yellow, red, and even blue when they’re in season.
What you’ll need
Of course, you’ll need your ingredients, serving ware, and your typical cooking utensils but there are a few items you might not readily have at home for your clam boil.
The right pot
You’ll need a big stock pot that’s larger than the typical four-quart Dutch oven or pot most people have at home. You can find an affordable stock pot on Amazon or at Target or Walmart. Alternatively, you can cook your clam boil in batches.
Butcher paper
To display your clam boil, you’ll need butcher paper to lay on top of your table. You can buy butcher paper or craft paper on Amazon. You can also just ask your butcher for extra paper at the market.
Serving sizes
The general rule of thumb when serving shellfish like clams is half a pound per person. But, when you’re serving multiple crustaceans with corn and potatoes you don’t need as much, especially if you’re serving additional sides. In this recipe, we account for about 1/4 of a pound of clams per person.
Be practical when deciding how much food you want to make. I knew everyone, regardless of whether they liked shellfish or not, would want a piece of corn and sausage so I bought an ear of corn and sausage per person.
The following recipe is a guide but please adjust depending on your party.
Clam Boil
Equipment
- 1 Large stock pot
Ingredients
- 1 tbsp olive oil
- 12 hot sausages chorizo or hot Italian
- 12 garlic cloves
- 6 shallots
- 1 tbsp Old Bay seasoning
- 1/2 bottle dry white wine
- 2 cups water
- 3 lbs red potatoes or another small variety
- 12 ears of corn
- 2 lbs clams
- 2 lbs mussels
- 2 bay leaves
- a few sprigs of thyme
- crusty bread for serving
- butter for serving
- lemon wedges for serving
Instructions
Prep your ingredients
- Soak your clams and mussels in separate bowls filled with cold tap water. This clean the shellfish and prompt it to discard any debris.
- While the shellfish soaks, shuck the corn and cut them into smaller pieces (in half or in thirds depending on the size of your corn).
- Wash your potatoes
- Dice 6 shallots and mince 12 garlic cloves.
- After at least 10 minutes, drain the clams and mussels. Inspect the clams and discard any broken clams. If a clam is open, knock it on the counter. If it does not close after the knock, throw it out. This means it is no longer alive or fresh.
- Next, do the same with the mussels and pull off and discard any beards or debris attached to any mussels.
Cook your clam boil
- Heat 1 tbsp olive oil in a large heavy-bottomed stock pot over medium-high heat.
- Brown 12 hot sausages in batches (about three or four at a time). Place the cooked browned sausages on a plate and set aside.
- Add minced garlic cloves and diced shallots to the same pot.
- Season with 1 tbsp Old Bay seasoning. You can add more than one tablespoon for extra flavor.
- Cook garlic and shallots for about five minutes until they begin to stick to the bottom of the pot.
- Add in 1/2 bottle dry white wine to deglaze. Then add in 2 cups water.
- Add in 3 lbs red potatoes, a few sprigs of thyme, and 2 bay leaves. Cook for five to six minutes.
- Add the cooked sausage back in along the 12 ears of corn (cut in smaller pieces), 2 lbs clams, and 2 lbs mussels. (If your pot is big enough, you can add lobster on top of the clams as the last thing that goes into your pot.)
- Cover the pot and allow it to steam for 10 minutes. After 10 minutes check to see if your clams have opened and puncture a potatoes with a fork to make sure they're cooked through and tender.
- Serve the clams, sausages, corn, potatoes, and more on a baking sheet or butcher paper. Make sure to save the broth to serve alongside everything and put drawn butter for serving and lemon wedges for serving on the table.
Setting the table
A clam boil is best eaten outdoors because it can get a bit messy.
The first thing to do is to lay out your butcher paper in the center. Once the clams are ready, carefully spoon out the clams, corn, potatoes, and other additions onto the butcher paper.
Make sure to save the broth at the bottom of the pot for people to enjoy. You can put the pot of broth in the middle of the table with a ladle for people to serve themselves.
You’ll need multiple bowls on the table. One for each person to serve their broth in and a few scattered around the table for clam shells.
On top of napkins at each table setting, you’ll want to provide a roll of paper towels. People will be using their hands and it can get messy, especially if you opt for peel-and-eat shrimp.
Finally, cut up some lemons and melt some butter for people to add to their meals, especially if you’re serving lobster. There’s nothing better than lobster or crab dipped in warm drawn butter.
Cooking for a crowd
Clams are not everyone’s cup of tea. Make sure to let your guests know ahead of time of the menu so you don’t surprise anyone who may have a shellfish allegory or simply isn’t a fan of seafood.
I hosted a clam boil on a group trip in Cape Cod with guests who don’t love seafood, so we also grilled some steaks. The non-seafood lovers were still able to partake in the festivities by enjoying the potatoes and corn on the table.
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