New England Clambakes are a time-honored summer tradition celebrated with friends and family, bringing together the freshest seafood and mouthwatering vegetables.
In this comprehensive guide, we will dive into each step of the process from selecting the right ingredients and tools to creating an authentic New England Clambake that captures the essence of summer on a plate. So grab your Old Bay Seasoning, a crisp IPA, and let's dive in.
- Littleneck clams
- Whole lobsters or lobster tails (or Roger's Complete Lobster Clambake)
- Corn on the cob
- Wet seaweed
- Old Bay Seasoning (optional)
- Whole eggs (to help gauge cook time)
Pro Tip: Traditional clambakes are an all day affair, but some of us can't wait that long for delicious seafood. To keep everybody happy, kick things off with Roger's Double Clam Chowder, it's the perfect starter for any seafood feast.
How to Select the Freshest Ingredients
The key to an unforgettable New England Clambake is using the freshest, top-quality ingredients. Shop Roger's Fish Co. for the freshest, most delicious New England Clambake you've ever tasted.
Littleneck clams: Choose small, closed-shell clams that have a pleasant sea aroma, and are not cracked or damaged. Or skip the selection process and get the ocean's best tasting littleneck clams shipped straight to your door (Don't forget your clam knife!).
Mussels: Look for tightly closed shells; avoid those with open shells or visible damage. For an unforgettable clambake, try Roger's sweet, delicious mussels shipped to your home.
Corn: Choose ears with bright green husks, and fresh, shiny silk that extends past the top of the cob. Shuck and quarter the ears, then wrap them in aluminum foil.
Potatoes: Opt for smaller, firm potatoes without blemishes or sprouts. Use new potatoes, white potatoes, or fingerlings.
Things You'll Need for a New England Clambake
- A sandy beach
- A shovel
- Large and medium sized stones
- Charcoal briquettes
- A bucket for seaweed
- Burlap sacks (can be substituted for seaweed)
- Large tongs
- Heavy-duty aluminum foil
- A few lobster claw crackers
Prepare the Seafood and Vegetables
Build the Fire and Get Cooking
Once upon a time, beachcombers would start a traditional clambake by gathering driftwood for the fire, but charcoal briquettes work just fine. Dig a pit and line it with stones, then build your fire in the pit and let it burn until your charcoal is red hot and covered with white ash.
Once the stones are hot and sizzle when splashed with water, let the fire die down, rake the coals out of the pit, and then lay the seaweed over the rocks. In New England, we usually use damp rockweed, a type of seaweed that has sacs filled with ocean water. If you can't find rockweed, most types of seaweed will do.
Then place the food on top of the seaweed, layer with more seaweed, and cover with burlap sacks or canvas tarp soaked in seawater. As the seaweed heats, it releases salty steam that cooks the food.
Pro Tip: Bring a few whole eggs and put them in the pit with the seafood. Once the eggs are cooked, the lobsters are done.
Serve and Enjoy
Once your clambake is finished cooking, use tongs to carefully remove each ingredient from the fire and arrange them on a platter or individual plates. Sprinkle with Old Bay Seasoning (optional), crack open lobsters with crackers, pass around serving utensils, and enjoy your New England Clambake!
Happy feasting! And don't forget to share pictures of your delicious creation! #RogersClamBake #RogersFishCo