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Cozy New England Clam Bake Recipe Easy Homemade Feast for Family

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A comforting and easy-to-make New England clam bake that brings the flavors of the coast into your home with simple ingredients and a straightforward steaming method.

Ingredients

Scale
  • 2 pounds fresh clams (littlenecks or cherrystones), scrubbed clean
  • 1 pound new potatoes, small and halved
  • 3 ears fresh corn on the cob, cut into thirds
  • 8 ounces andouille sausage, sliced (optional)
  • 6 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 cup water or seafood stock
  • 1 tablespoon Old Bay seasoning
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place clams in a large bowl of cold water and soak for 20-30 minutes to expel sand. Scrub under cold running water.
  2. Wash and halve the new potatoes. Cut corn into thirds. Slice sausage if using.
  3. In a large stockpot or Dutch oven over medium heat, melt 6 tablespoons of unsalted butter. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  4. Pour in 1 cup dry white wine and 1 cup water or seafood stock. Stir in 1 tablespoon Old Bay seasoning, 2 bay leaves, and 4 sprigs fresh thyme. Bring to a simmer.
  5. Layer halved potatoes in the bottom of the pot. Add sliced sausage over potatoes. Add clams in a single layer, then top with corn pieces.
  6. Cover pot with lid and steam over medium heat for 15-20 minutes. Check after 15 minutes; clams should be open, potatoes tender, and corn bright yellow.
  7. Discard any unopened clams. Use tongs or slotted spoon to transfer clam bake to a serving platter or newspapers.
  8. Sprinkle chopped fresh parsley over the top and serve immediately.

Notes

If cooking liquid reduces too quickly, add more water or wine to keep pot steamy but not dry. Discard any clams that do not open after cooking. Soak clams in cold salted water for at least 20 minutes to purge sand. For gluten-free, omit sausage or use gluten-free sausage. Frozen clams can be used if thawed and rinsed well, but fresh is best. Adjust steaming time if using frozen clams.

Nutrition

Keywords: clam bake, New England clam bake, seafood feast, easy clam recipe, steamed clams, family dinner, comfort food, seafood boil

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