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*

GET THE RECIPE: Stovetop Clambake

Amy Traverso

Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.

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