Stovetop Clambake | Step-By-Step Instructions

Craving the flavors of a classic New England clambake but prefer to do things indoors? A stovetop clambake is the perfect solution.

By Amy Traverso

Aug 27 2015

Step 3:

Six more minutes of cooking: The shellfish should open and the lobster’s done.

Photo Credit : Heath Robbins

What’s the secret to an easy, at-home Stovetop Clambake? It’s all about easy layering. Well, that and the large pot. Here’s how in step-by-step photos.

Step 1: Add the fennel, white wine, celery, lemons, garlic, leeks, and seasonings to 4 quarts of water. Bring to a boil; then add the lobsters, followed by the clams and seaweed. — **Step 1:** Add fennel, white wine, celery, lemons, garlic, leeks, and seasonings to 4 quarts of water (exact amounts in full recipe, linked at the bottom of the post). Bring to a boil; then add the lobsters, followed by the clams and seaweed.
*Photo Credit : Heath Robbins*

Step 2: After the lobsters and clams have cooked 6 minutes, add the mussels. — **Step 2:** After the lobsters and clams have cooked 6 minutes, add the mussels.
*Photo Credit : Heath Robbins*

Step 3: Six more minutes of cooking: The shellfish should open and the lobster’s done. — **Step 3:** Six more minutes of cooking: The shellfish should open and the lobster’s done. Now you’re ready to eat!
*Photo Credit : Heath Robbins*

Stovetop Clambake | Step-By-Step Instructions

GET THE RECIPE: Stovetop Clambake