How to Make a Stovetop Clambake

In this segment, Amy shows how to make a traditional New England clambake on the stovetop, making the classic dish more accessible.

By Perrine Holmberg|Aug 15 2024|

A platter filled with steamed lobsters, clams, mussels, and seaweed, served with dipping sauce on a napkin, is placed on a table with red flowers and a cushioned bench in the background.

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Inspired by her trip to the Ovens with Eventide chefs Andrew Taylor and Mike Wiley, in this season 2 segment of Weekends with Yankee (episode 211), Amy shares a recipe that mimics that of a traditional New England Clambake, only made on the stovetop. First, we make a broth using fennel, celery, lemon, garlic and white wine. Once at a rolling boil, we add lobsters, littleneck clams, and mussels, all smothered in a layer of seaweed. Once they’re done steaming, they are ready to be served with lots of butter and that delicious residual broth.

About Weekends with Yankee

Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.