A traditional clambake is cooked in a pit on the beach in New England- but my at-home version is just as delicious and incorporates a few twists that make it my own. I like to cook the lobsters whole so they stay moist, but feel free to split them once they’re cooked so all of your guests can enjoy them. Use the largest pot you have here!
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound sweet Italian sausage links
- 2 pounds baby red potatoes (1 inch diameter or less), halved if larger
- 3 heads garlic, split crosswise
- 2 cups dry white wine
- Kosher salt and peperoncino
- 6 ears corn, shucked and broken in half
- 4 lobsters (about 1 1/4 to 1 1/2 pounds each)
- 2 dozen littleneck clams, scrubbed
- 1 pound mussels, scrubbed
- 1 pound large shrimp
- 1 bunch scallions, chopped
- 2 cups loosely packed fresh basil leaves
- Lemon wedges, for serving
- Tomato Garlic bread, for serving
Heat a 16-quart or larger lobster pot or stockpot over medium. Add the olive oil and brown the sausage links all over, about 5 minutes. Remove to a plate and cut into 1-to-2-inch chunks. Return to the pot along with the potatoes and garlic. Cook, stirring, until they begin to brown, about 5 minutes. Add the wine and 1 cup water. Season with 2 teaspoons salt and 1/2 teaspoon peperoncino. Cover, adjust the heat, and simmer for 5 minutes.
Add the corn and lobsters on top. Cover and simmer for 5 minutes. Add the clams and simmer for 5 minutes more. Finally, add the mussels and shrimp. Cover and simmer until all of the clams and mussels have opened, 5 to 10 minutes more, discarding any that do not open. Add the scallions and tear the basil over top. Toss.
Transfer the clambake and juices to 1 or more large serving vessels. Serve with lemon wedges and garlic bread.