Stovetop Clambake Recipe

Name: Stovetop Clambake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-pound) live lobsters; Shrimp-and-crab boil seasoning or seafood seasoning; 2 pounds small new potatoes; 3 yellow onions, quartered; 2 garlic bulbs, halved crosswise; 1 1/2 pounds smoked or spicy sausage, sliced diagonally; 3 dozen clams, scrubbed; 2 pounds mussels, scrubbed and debearded; 4 ears fresh corn, husks removed and cut into thirds; 1 pound unpeeled medium raw shrimp; Melted butter; Lemon wedges; French bread; Garnish: fresh flat-leaf parsley leaves

Servings: persons

2 (1-pound) live lobsters
Shrimp-and-crab boil seasoning or seafood seasoning
2 pounds small new potatoes
3 yellow onions, quartered
2 garlic bulbs, halved crosswise
1 1/2 pounds smoked or spicy sausage, sliced diagonally
3 dozen clams, scrubbed
2 pounds mussels, scrubbed and debearded
4 ears fresh corn, husks removed and cut into thirds
1 pound unpeeled medium raw shrimp
Melted butter
Lemon wedges
French bread
Garnish: fresh flat-leaf parsley leaves

1
Place lobsters in freezer 60 minutes before cooking. Add 1 to 2 inches water and 3 tablespoons shrimp-and-crab boil seasoning in the bottom of a 16- to 20-quart stockpot. Add steamer basket with legs that raise basket about 1 to 2 inches above bottom of pot, and bring water to a boil over medium-high heat.
2
Place potatoes, onions, garlic, and sausage in basket; cover and steam 5 to 6 minutes.
3
Place lobsters on top of potatoes; cover and steam 10 minutes. Place clams and mussels on lobsters. Cover and steam 5 minutes. Place corn and shrimp on shellfish; cover and steam 3 to 5 minutes or until shrimp are pink and shellfish open. (Discard any that do not.)
4
Remove ingredients from pot with tongs and a small colander, and place on a serving platter. Serve with melted butter, lemon wedges, French bread, and additional shrimp-and-crab boil seasoning. Garnish, if desired.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 2 (1-pound) live lobsters, Shrimp-and-crab boil seasoning or seafood seasoning, 2 pounds small new potatoes, 3 yellow onions, quartered, and more.

Yes, Stovetop Clambake 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.

That's it — enjoy your meal!

Stovetop Clambake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions