New England Clam Bake
A one-pot coastal feast of tender clams, sweet corn, and buttery potatoes steamed together in seasoned broth. Ready in under 30 minutes and packed with authentic New England flavor.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 12 whole littleneck clams, live
- 8 oz red potatoes, unpeeled
- 2 ears corn on the cob
- 3 tablespoons butter
- 1 cup white wine or water
- 1 pinch salt and pepper to taste
Instructions
- 1
Rinse each clam under cold running water while scrubbing its shell with a stiff brush to remove sand and dirt. Discard any clams with cracked shells or that remain open after rinsing.
- 2
Cut the potatoes lengthwise in half, then crosswise into 1-inch-thick half-moon pieces so they cook quickly and evenly.
- 3
Cut each ear of corn crosswise into 2-inch segments, creating 4 pieces per ear.
- 4
Place the large pot on the stove and add the 3 tablespoons of butter. Turn the heat to medium-high and let the butter melt and turn light golden, about 1 minute.
- 5
Pour the 1 cup of wine into the pot and bring it to a rolling boil (you'll see large bubbles rapidly breaking the surface), about 2 minutes.
- 6
Add the potato pieces to the boiling liquid and cover the pot with a lid. Cook at a rolling boil until a fork easily pierces the thickest piece, about 8 minutes.
- 7
Add the corn segments to the pot and replace the lid. Continue cooking at a rolling boil until the corn kernels taste tender and sweet when bitten, about 4 minutes.
- 8
Add all 12 clams to the pot in a single layer, replace the lid, and cook at a rolling boil until every clam has opened its shell fully, about 5 minutes. Discard any clams that remain closed.
- 9
Remove the pot from the heat. Sprinkle salt and pepper over the surface to taste and stir gently once with a wooden spoon to distribute seasonings.
- 10
Divide the clams, potatoes, and corn evenly between two large bowls, pouring the buttery broth over everything. Serve immediately.
Tools you’ll need
- stiff brush
- cutting board
- chef's knife
- large pot with lid (at least 6 quarts)
- wooden spoon
- two large bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
