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Clam Bake

Rated as 4.29 out of 5 Stars

"This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal."
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1 h 5 m servings 1383
Original recipe yields 4 servings


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  1. Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  2. Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  3. Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 1383 calories; 74.1 137.4 41.6 294 3133 Full nutrition

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  1. 31 Ratings

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Most helpful positive review

Im Maine we do this with clams lobster potaotes and corn and use white wine or beer in place of the vermouth doesnt get any better than this....

Most helpful critical review

As a chef this is a good dish as written but the potatoes should be par boiled as mentioned by another member. I would not cook the seafood for 45 minutes either. Cook until the clams and the mu...

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Most positive
Least positive

Im Maine we do this with clams lobster potaotes and corn and use white wine or beer in place of the vermouth doesnt get any better than this....

This was delicious and my guests loved it. Only one comment:Parboil the potatoes and cut the cooking time in half.It will keep the mussels from shriveling up.

Very good base recipe -- I doubled the recipe and used a 12 qt. stock pot to cook it in. I was a little concerned that the broth might need a little something more so I added a bottle of clam ju...

This is a GREAT recipe. I've made it twice now. The first time I made it the broth had no flavor, so I changed it a little bit this time(I hate when people do this, but...)by using a bottle of ...

I would give this four stars as written - it's as simple as can be for a no-fuss easy one-pot meal. For our personal preference, next time I will probably leave out the potatoes - with the corn...

Couldn't get any more delicious or easy! I took a large stockpot, put the red potatoes on bottom, a layer of clams, layer of mussels, and then snow crab legs instead of the shrimp. We also put...

I grew up on the bay in MASS and all I have to do is make this recipe to feel back at home. We called it a clamboil and had it every Saturday night (where I live now its just hamburgers and hot...

My family had the best time preparing and feasting on this meal. We gathered together from all over the country to celebrate out mother's 60th birthday. We filled up a huge pot with potatoes, ...