Description
A classic clam bake recipe filled with fresh clams, sweet corn, and potatoes, perfect for summer gatherings.
Ingredients
Scale
- 2 dozen fresh clams, scrubbed
- 4 ears of corn, husked and cut in half
- 2 pounds small potatoes, halved
- 1 pound sausage (smoked or kielbasa), sliced
- 1 lemon, cut into wedges
- 4 tablespoons butter, melted
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Fill a large pot with water and bring it to a boil.
- Add potatoes to the boiling water and cook for about 10 minutes.
- Add the corn and sausage to the pot, cooking for an additional 5 minutes.
- Carefully add the clams to the pot, cover, and steam for about 5-7 minutes or until the clams open.
- Discard any clams that do not open.
- Drain the pot and transfer the contents to a large serving platter.
- Drizzle with melted butter and season with salt and pepper.
- Garnish with lemon wedges and fresh parsley before serving.
- Category: Main Dish
- Method: Boiling
- Cuisine: American
Keywords: clam bake, seafood recipe, summer recipe, clams, corn, easy clam bake