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Easy Clambake

This is an easy way to enjoy a summer clambake without making a huge mess. Discard any mussels or clams that are open before cooking—they should all be shut tight.

Serves 8
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
596 calories per serving


> 2 ears fresh corn  
> 1 red onion
> 1/2 lb baby or fingerling potatoes
> 1 lb sweet or spicy Italian sausages
> 2 lobster tails
> 2 lb clams
> 2 lb  mussels
> 1/2 cup lemon juice
> 1/2 cup chopped parsley
> 1 tbsp low-sodium Old Bay seasoning
> 1 (12 oz) bottle light beer
> 1 sourdough boule
> 1/2 cup olive oil


Cut sheets of aluminum foil into 8 even pieces; about 1-footx2-feet each. Create 4 stacks of double sheets of foil.
Slice corn into 1-inch rounds and onions into thin wedges. Scrub the potatoes and slice into ½-inch rounds. Slice the sausage into 1-inch pieces.
To halve the lobster tails, place on a cutting board with the hard shells facing up. Use a sharp knife to split the shell beginning at the base of the tail. Open the halves and slice through the membrane.
On each double sheet of foil evenly divide the potatoes, sausage, corn, onions and seafood. Fold up the edges of the foil to create a pouch. Add 2 tbsp lemon juice, 2 tbsp chopped parsley and ½ tsp of Old Bay to each package. Divide beer evenly among the pouches and finish each with salt (in moderation).
Seal the packages tightly. Transfer them to a hot grill and cook, grill covered, for 25-30 min. The packages are ready when the clams and mussels are open (discard any shellfish that don’t open).
Carefully remove packets from grill and set aside. Lightly brush sliced bread with olive oil. Grill, uncovered, until golden brown with grill marks, turning once, about 7-10 min.
Serve directly in foil or transfer the contents of each packet to a large serving platter. Serve with grilled bread.

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