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A New England clambake

Forget about the beach; you can create this fun summer tradition right in your own backyard
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Have you ever wanted to create a traditional New England clambake, but were afraid your backyard doesn’t exactly look like a beach? Well, don’t despair. On NBC’s “Today” show, Tyler Florence of the Food Network’s “Food 911,” shares some tips for creating the perfect traditional New England clam bake on your backyard barbecue. Read his recipe for your summer clambake fun below.


1 Stick unsalted butter, softened

2 Tablespoons chopped Italian parsley

1 Tablespoon chopped thyme

1 Tablespoon lemon juice

4 Ears corn, husks on

2 Pounds seaweed + more for garnish

8 Red bliss potatoes, parboiled and cut in half

1 Pound kielbasa, cut lengthwise in half

15 Top neck or cherrystone clams, clean

2 Live lobsters, split in half, head, sack, liver and tamale removed (You can have your fish monger do this.)

Prepare a grill to medium hot and adjust height of grill to 4 inches above coals/heat element.

In a small saucepan melt butter with parsley, thyme and lemon juice.

On half the grill arrange corn. Close grill and roast for 5 minutes. Turn corn and add potatoes and kielbasa cut side down.

Place seaweed on the other half of the grill and arrange clams and lobster cut side down and replace cover again.

Cook another for 5 minutes. Brush with herbed butter. Cover grill again and cook for another 5 to 7 minutes until clams are opened, lobster is cooked through, corn is tender, potatoes and kielbasa are well marked.

Remove all from grill and arrange on a family-style platter. Drizzle with remaining herb butter and serve immediately.

Yield: 4 generous servings