Stovetop Clambake
Want the taste of a traditional beachfront clambake at home? A simple stovetop clambake is the solution.
By Yankee Magazine|Jul 28 2016|
Stovetop Clambake
Photo Credit: Clare Barboza and styling by Gretchen RudeA traditional beachfront clambake is a signature New England experience, but it’s an effort reserved for only the most special occasions (unless you’re in possession of a stretch of private beach and ample free time to dig a pit and build a fire). You can, however, reproduce the flavors at home with a stovetop clambake—all you need is a large pot, some seafood, and aromatics like fennel and lemons.
Stovetop Clambake | Step-by-Step Photos
This Stovetop Clambake recipe from Amy Traverso was updated for the September/October 2025 issue of Yankee.
Yield:
8 servings
Total Time:
40 minutes minutesHands-on Time:
40 minutes minutes
Ingredients
1 fennel bulb, with stalk
1 bottle (750ml) dry white wine, such as Pinot Grigio
4 celery stalks, cut into 1-inch lengths
2 lemons, halved lengthwise, then thinly sliced
1 head of garlic, cloves separated
2 leeks, white parts only, finely diced
1 1/2 tablespoons kosher or sea salt
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon cayenne pepper
8 live lobsters, about 1 1/4 pounds each
4 pounds littleneck clams
Fresh seaweed (optional)
2 pounds mussels, scrubbed and debearded
1 cup melted salted butter
Instructions
Remove the stalk and fronds from the fennel bulb and chop roughly. Cut the bulb into ½-inch-thick rings.
Put the chopped fennel and fennel rings into a lobster pot with 4 quarts of water.
Add the wine, celery, lemons, garlic, leeks, salt, paprika, chili powder, and cayenne. Bring to a boil.
Add the lobsters and clams to the pot with the seaweed, if using. Cover and cook 6 minutes.
Add the mussels and continue cooking 6 more minutes.
When all the shellfish is open (discard any that do not), the lobsters will be done.
Remove the seafood from the pot and serve hot with the cooking liquid and melted butter.
Nothing beats the sand and the seaweed (not to mention the beach!) But recipes like this are an excellent substitute. I typically use beer instead of wine – tastes differ but for me it brings out more of the flavors that remind me of the real thing.
Why don’t you call this what it is…..A CLAM BOIL… this is far from a clam bake…