Down East Clam Bake Recipe

Name: Down East Clam Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cherrystone clams (1 doz. per person); sweet potatoes (1 per person); Irish potatoes (1 per person); onions (1 per person); chicken breasts (1 per person); carrots (1 per person); ears of corn (1 per person); 2 c. water; salt and pepper; shrimp

Servings: persons

cherrystone clams (1 doz. per person)
sweet potatoes (1 per person)
Irish potatoes (1 per person)
onions (1 per person)
chicken breasts (1 per person)
carrots (1 per person)
ears of corn (1 per person)
2 c. water
salt and pepper
shrimp

1
Wash and scrub clams until clean, grit free.
2
Place clams in shell on bottom of large steamer or canning pot.
3
Pour in water. Add potatoes, onions, chicken breasts, carrots and corn in order given.
4
Cover pot and bring to boil over high heat.
5
Reduce heat but maintain the boil.
6
Food steams and cooks in 1 hour.
7
If sweet potato is tender, all is done.
8
Put shrimp in during last 30 minutes.
9
Watch to see that water does not cook out.
10
To serve, place pot in middle of table.
11
Place each ingredient on each plate and let clam lovers remove as many clams and liquid as they desire. Crust corn bread goes well with the clam bake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cherrystone clams (1 doz. per person), sweet potatoes (1 per person), Irish potatoes (1 per person), onions (1 per person), and more.

Yes, Down East Clam Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Down East Clam Bake

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