Quick, Easy Clambake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
This one-pot clambake is super simple to make, and such a crowd pleaser ... no beachcombing necessary! Enjoy the flavors of New England, no matter where you are!
Servings: 8 servings
Calories: 2757 kcal
  • 3 dozen littleneck clams
  • 1 TB cornmeal
  • 2 TB unsalted butter
  • 2 large onions chopped
  • 1 tsp kosher salt
  • 4 cloves garlic minced
  • 1 bay leaf
  • 4 sprigs fresh parsley additional for garnish
  • 1 TB Old Bay seasoning
  • ½ cup dry white wine
  • ¾ cup chicken broth
  • 2 lbs mixed baby potatoes rinsed and scrubbed
  • 12 oz chicken chorizo sausage fully cooked & sliced
  • 4 ears corn husked and halved
  • 1 lemon cut into wedges
  1. Scrub outsides of clams. Place in a large pot of cold water and add cornmeal to help clams release any grit. Let soak for 15 minutes, remove clams and rinse.
  2. Heat butter in a large soup or stockpot over medium heat. Add onion and 1 tsp salt and cook for 10-15 minutes, stirring frequently, until softened. Add bay leaf, parsley, garlic, Old Bay and cook for 1 minute.

  3. Add wine and cook for 1 minute. Add chicken broth and increase heat to medium-high. Layer potatoes in bottom of pot on top of onions, top with chicken chorizo slices, top chorizo with corn, and finish with clams. Cover pot and cook for 15-20 minutes or until clams have opened and corn and potatoes are fork tender. 

  4. Use a slotted spoon to remove clams to a platter. Place corn in a serving bowl. Use a slotted spoon to remove chrorizo and potatoes to a serving bowl. Drizzle all with broth from the bottom of the pot and garnish with chopped parsley. Serve with remaining broth and lemon wedges on the side.

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