New England
New England clambake
Shellfish, sausage, corn and potatoes steamed in one pot, then tipped onto the table. Summer party in a pot.
50 minTime
34 gProtein each
mildSpice
Make it your way
Grandma's wayClams, mussels, prawns, sausage, corn and potatoes steamed in layers.
The original526kcalsame
34 gproteinsame
5 gfibresame
50minutessame
A stovetop New England clambake.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Soak the clams in salted water for 20 minutes and scrub. Debeard mussels, discarding any open ones that do not close when tapped.
- 2Put onions, garlic, bay, salt and water in a very large pot, then layer potatoes and sausage. Cover and boil 15 minutes.
- 3Add corn, then clams and mussels, then prawns on top. Cover tightly and steam 8 to 10 minutes.
- 4Discard any shells that stay shut. Tip everything onto a paper covered table or big platter and serve with melted butter, lemon and parsley.
Serve it like this
Spread newspaper or baking paper down the table and tip the whole pot out. Little bowls of melted butter, lemon and empty bowls for shells.
