Clam Bake with Red Potatoes

Get ready to bring the flavors of a traditional New England clam bake right to your backyard! This Clam Bake with Red Potatoes is a showstopping feast that’s perfect for summer gatherings. I’ll guide you through creating this coastal favorite with all the tips and tricks you need for success.

Ingredients:

• Main Ingredients:
  • 4 pounds littleneck clams, scrubbed clean
  • 2 pounds red potatoes, halved
  • 4 ears corn, husked and halved
  • 1 pound andouille sausage, cut into 2-inch pieces
  • 2 large onions, quartered
  • 4 tablespoons butter, melted
  • 4 cloves garlic, minced
  • 2 lemons, quartered
  • 4 cups water
• Seasonings:
  • 2 tablespoons Old Bay seasoning
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
• Pro Tips:
  • Choose clams that are tightly closed and feel heavy for their size
  • Red potatoes can be substituted with Yukon Gold
  • Shellfish allergy warning: Contains clams

Step-by-Step Instructions:

1. Prep the Clams (15 minutes)
   • Scrub clams thoroughly under cold water
   • Discard any clams that are already open or cracked
   • Pro tip: Soak clams in cold saltwater for 20 minutes to remove sand
2. Layer Your Ingredients (10 minutes)
   • Place potatoes and onions at the bottom of a large stockpot
   • Add water, garlic, and seasonings
   • Layer corn and sausage next
   • Place clams on top
3. Cooking Process (25-30 minutes)
   • Bring to a boil over high heat
   • Reduce to medium-low, cover, and steam
   • Cook until clams open wide (about 15-20 minutes)
   • Pro tip: Don’t overcook – remove clams as they open

Key Details:

🍽️ Servings: 6-8 people
⏲️ Prep Time: 25 minutes
🔥 Cook Time: 30 minutes
⚙️ Equipment: Large stockpot with lid, tongs, colander
📊 Calories: ~450 per serving

Pro Tips & Variations:

• Add lobster tails or shrimp for an extra-special feast
• Use beer instead of water for additional flavor
• Create foil packets for individual portions
• Garnish with fresh parsley and extra lemon wedges

Storage Instructions:

While best enjoyed fresh, leftovers can be stored as follows:

• Remove clams from shells and store separately
• Refrigerate components in airtight containers for up to 2 days
• Reheat gently to avoid overcooking the seafood

Frequently Asked Questions:

Q: How do I know when the clams are done?
A: Clams are done when they open wide. Discard any that remain closed after cooking.

Q: Can I make this ahead of time?
A: This dish is best prepared and served immediately for optimal freshness and texture.

Q: What sides go well with a clam bake?
A: Crusty bread, coleslaw, or a simple green salad make perfect accompaniments.

Q: Can I cook this on the grill?
A: Yes! Use a large disposable aluminum pan covered tightly with foil, following the same layering instructions.