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Al Roker's delicious clambake.
Nathan Congleton / TODAY


  • 1 pound small red potatoes
  • 3 ears of corn cut in half
  • 1 pound kielbasa, sliced 1 inch thick
  • 1 pound large shrimp, deveined and shell on
  • 1 pound little neck clams, cleaned
  • 1 pound mussels, debearded and cleaned
  • 4 large lobster tails
  • 1 small onion, chopped
  • 4 garlic cloves, smashed
  • 2 cups white wine
  • 1 cup of water
  • 1 teaspoon of salt
  • 3 tablespoons of old bay seasoning or favorite seafood seasoning
  • 6 tablespoons of butter, room temperature
  • Chef notes

    Who doesn't love a clambake? You can do it on the beach, over a grill in your backyard, or even in your kitchen. Serve it with some crusty bread, extra butter on the side for dipping and you have a great meal with friends or all to yourself!


    To clean clams: discard any opened clams, as that means they are dead. Soak clams for 20 minutes in water.  While they are soaking, they will naturally extrude any salt or ocean particles that they have absorbed

    To clean mussels: discard any opened mussels, as that means they are dead. Soak your mussels in water for 20 minutes. They will filter the water and expel sand.

    Most mussels have a beard. To remove the beard, hold the mussel in your hand. Using a towel in your other hand grab the beard and pull towards the back of the mussel. If you pull the beard out towards the opening, you can tear the mussel.


    In a large pot add garlic, onion, white wine, water, salt, old bay, potatoes and kielbasa. Bring to a boil. Then add corn, clams, and lobster and cook for 5 minutes. Place the shrimp and mussels in the pot for 5 minutes or until shrimp is pink and mussels are opened.

    Remove seafood, kielbasa, corn and potatoes to a large platter. Take 1 cup of the hot cooking liquid and mix with 6 tablespoons of room temperature butter to dip seafood into. Serve with lemon wedges.