👨‍🍳 Instructions

1. 1

   Prepare your cooking vessel. If using a large pot (at least 12-quart capacity), place it on a heat source that can accommodate high heat. If preparing a traditional beach clambake, dig a pit large enough to hold your ingredients and a fire. Line the pit with rocks that will be heated by the fire.

   ⏱️ 30 minutes (for fire/rocks if applicable)
2. 2

   If using a pot, add 1-2 cups of water or beer to the bottom. If using a pit, ensure the heated rocks are ready. Layer the scrubbed new potatoes at the very bottom of the pot or pit. They will steam first and take the longest to cook.

   ⏱️ 5 minutes
3. 3

   Arrange the corn on the cob over the potatoes. Next, add the lobsters, positioning them so they are not directly on the bottom if possible. Finally, add the purged littleneck clams and scrubbed mussels on top of the lobsters and corn. Ensure shellfish are placed so they can open and steam freely.

   ⏱️ 10 minutes
4. 4

   Cover the entire contents generously with the rinsed fresh seaweed. This seaweed will impart a unique, briny flavor and help create a steamy environment. Ensure a thick layer to trap the steam.

   ⏱️ 5 minutes
5. 5

   Cover the pot tightly with a lid. If in a pit, cover with a large tarp or heavy-duty aluminum foil, sealing the edges to trap steam. If using a pot, ensure the lid is secure. Steam for approximately 1 hour, or until the potatoes are tender when pierced with a fork, the corn is bright yellow and tender, and the shellfish have opened wide. Lobsters should be bright red and cooked through.

   ⏱️ 1 hour
6. 6

   Carefully remove the lid or tarp, being mindful of the hot steam. Discard any clams or mussels that did not open. Serve the clambake immediately, arranging the potatoes, corn, lobsters, and shellfish on platters. Offer plenty of drawn butter on the side for dipping.

   ⏱️ 10 minutes