backyard clambake

Ok, not going to lie, I needed some help with the live lobsters part of the equation. But after getting over my initial fear of hoisting a live animal into a boiling pot of water, the clam bake recipe was SO easy. I followed this DIY clam bake recipe, which takes around 20 minutes total and only requires one pot. You basically add all of your ingredients to one pot in a series of layers and cover and cook until done. You can choose whichever seafood and veggies you like best — I went with lobsters, clams, corn, potatoes, and sausage. Once everything is cooked you can use tongs and a slotted spoon to transfer everything to a newspaper, and then pour a generous amount of seasoning on it before serving. So easy!

When it comes to the table spread, let the food be the main attraction by creating an edible table runner! To minimize clean up and to create a laid back vibe, I layered newspapers on the table and then piled the seafood and corn on the cob along the center of the table. It created the perfect tablescape, and I love how it encouraged everyone to dive in and use their hands!

Perfect beverage to serve at a clam bake. It’s so refreshing and pairs nicely with the spicy seasoning, plus it’s a great pop of color. It’s so easy to set up an ice bucket on the table with bottles for people to self-serve and enjoy.

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A clam bake is meant to be informal, so don’t feel the need to overthink the decor. I played up the nautical theme by using blue and white striped napkins and blue flatware, which looked amazing next to the bright red lobsters on the table. Perfect for 4th of July or for any summer occasion!

The lobsters, clams, and corn on the cob are the main event and you don’t need to serve much else. I served the seafood medley with a simple green salad and loaf of French bread, and it was more than enough for guests to enjoy! If you’re looking to serve something sweet after, I would suggest vanilla ice cream with fruit. This recipe for grilled fruit served with ice cream is a real crowd pleaser and doesn’t feel too heavy!

Hi, I am Caroline, welcome to HOUSE of HARPER! It is my hope that you find inspiration as I invite you to share my journey as a mom, homemaker, beauty junkie and style seeker. After spending our newly wed years in New York City, we are back in our home state of Texas, enjoying being closer to family and turning our house into a home. Between running my website and life with my husband, Fred, and our kids, Knox, Andrew, and Millie - there is never a dull moment! Thanks for sharing it all with us.

One Pot Clam Bake Recipe

Clam Bake On A Grill Theculturebite

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Nothing says New England summer like a clambake bash on the beach. But as plans have changed and big gatherings are postponed in favor of smaller group dinners, you can mimic the flavors of a seaside clambake at home on your charcoal grill with a foil roasting pan and some seaweed for an extra boost of umami flavor. None of these ingredients is particularly novel—a clambake is a clambake, after all, almost always composed of shellfish, potatoes, spicy sausage and sweet corn; this one skips the lobster in favor of two types of clams but otherwise sticks to the classic combination. Pour out the smoky supper onto a paper-lined picnic table and dig in family-style with your nearest and dearest. Serve with herbed butter for dipping, an ice-cold Narragansett Fresh Catch blonde ale and plenty of wet-naps for cleanup.

How To Host A Summer Clam Bake

3 ears sweet corn, shucked and cut into coins (about 6 pieces each), reserving husks 1 tablespoon wakame (dried seaweed), reconstituted in boiling water and drained OR a handful of fresh seaweed from your fishmonger 1 pound tiny new potatoes, red or gold, parboiled 1 dozen littlenecks or mahogany clams, scrubbed 2 dozen soft-shelled clams, scrubbed 1 bag Maine mussels, scrubbed and de-bearded 1 red onion, quartered and separated into petals 1 locally made spicy smoked sausage, like chorizo from Daniele, split lengthwise and cut into 2-inch pieces small bunch fresh thyme, chopped 6 big sprigs flat-leaf Italian parsley, chopped 1 tablespoon Old Bay Seasoning 1 teaspoon smoked paprika ½ teaspoon dried mustard ½ teaspoon freshly ground black pepper 2 sticks unsalted butter, divided 1 can Narragansett Fresh Catch blonde ale handful of wood chips, soaked, for extra flavor 1 clove garlic, grated ½ cup basil leaves, finely chopped 2 sprigs tarragon, minced 10 chives, minced kosher salt, to taste 2 lemons, cut into wedges

Using the tips of a pair of scissors, poke small holes in the bottom and sides of 1 roasting tray to allow smoke inside, about 6 holes on the bottom and 2 on each side. Place the punctured foil tray inside the other one on a sheet pan and line the inside with reserved corn husks (discard silk) and scatter the reconstituted wakame or fresh ocean seaweed over the top.

Arrange the clambake as follows: Over the top of the corn husks and seaweed add the corn parboiled potatoes onion

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