Food

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| Print icon

A steaming pot filled with boiled seafood, including a lobster, clams, mussels, and other shellfish.

Step 3: Six more minutes of cooking: The shellfish should open and the lobster’s done.

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.
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.
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!
Credit: Heath Robbins

GET THE RECIPE: Stovetop Clambake

Amy Traverso

Amy Traverso is the senior food editor at Yankee and cohost of the public television series Weekends with Yankee, a coproduction with GBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.

More by Amy Traverso

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