New England Clambake

New England Clambake
Photo by Mark Ferri


  • 1 lb. mussels
  • 4 live lobsters (about 1 lb. each)
  • Kosher salt and freshly ground pepper
  • 2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
  • 4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
  • Olive oil, for brushing
  • 4 ears corn, husks and silks removed
  • + 3 more ingredients
    • 4 skinless, boneless chicken breast halves
    • 1-½ lb. small new potatoes
    • 1 lb. unsalted butter

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth. Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth. Bring a large pot of salted water to a boil over high hea...

View full recipe at Fine Cooking


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