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.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Servings 4 servings
Calories 450 kcal
- 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
- 2 tablespoons Old Bay seasoning
- 2 bay leaves
- 1 tablespoon fresh thyme
- Salt and pepper to taste
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.
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.
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.