Restaurant Quality New England Clam Bake

Restaurant Quality New England Clam Bake


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Don’t be fooled by the simple recipe, this is a restaurant quality meal just waiting to be eaten. The hour it takes to cook softens the ingredients and gives them a chance to steam and create a broth of many flavors. Make it in the oven when it’s cold or add the smoky flavor of a grill in the summer.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 3 dozen steamer clams
  • 6 medium potatoes
  • 6 onions
  • 6 ears of corn
  • 6 sausages, halved
  • 6 C. water
  • 3 lemons, halved
  • 12 pieces cheesecloth
  • 12 pieces aluminum foil

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Wash clams, wash and dice potatoes, peel and chop onions, clean corn, and grill sausage. Arrange cheesecloth over aluminum foil and place ½ dozen clams, 2 sausage halves, 1 potato, 1 onion, and 1 ear of corn inside cheesecloth. Squeeze ½ lemon over ingredients then add in rind and 1 cup of water then close aluminum foil. Repeat for all 6 then place foil packages on a preheated grill. Cook for 1 hour until potatoes are soft and clams have opened.

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