clam bake


Impress your guests with a crowd-pleasing summertime seafood favorite.

Cook time: 16-20 minutes


  • 1 1/2 lb. Live Fresh & Meaty Lobsters
  • 1/2 lb. Clams, (steamer clams or mussels)
  • 1 Ear of Corn
  • 1/2 lb. New Potatoes, (red or white)
  • 1/2 – 3/4 lb. Seaweed or Rockweed


  1. To replicate a classic clambake indoors, start by boiling the potatoes for 15 to 20 minutes until tender. Drain well and cool in the refrigerator.
  2. Pour one inch of water into a clam-steamer or large kettle. Divide the seaweed/rockweed into four equal parts.
  3. Line the bottom of the steamer with one quarter of the seaweed/rockweed. Place the lobsters on top and then the second portion of seaweed on top of the lobsters.
  4. Cover and steam for 8 minutes.
  5. Add the clams and corn, then the third layer of seaweed/rockweed on top.
  6. Cover and steam for 5 minutes or until the clams start to open.
  7. Add the cooked potatoes and scatter the remaining seaweed/rockweed on top.
  8. Cover and steam for 3-4 minutes.