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  • 2 pints water
  • 3 pints lager
  • thyme
  • 5 garlic cloves
  • 4 lemons
  • 1 Spanish onion
  • 1 tablespoon kosher salt
  • 2 pounds new potatoes
  • 2 lobsters
  • 12 littleneck clams
  • 12 mussels
  • 1 pound chorizo
  • 12 shrimp
  • 4 ears corn
  • 3 Tablespoon old bay seasoning
  • 1 cup herb mix
  • 3 sticks unsalted butter
  • Chef notes

    Delicious and flavorful clambake that is easier than you think and perfect for any summer dinner meal.


    Add thyme, garlic, onion, lemon halves and kosher salt to the water and beer in a large stock pot with a steamer basket.Bring the liquid to a boil then add potatoes cook for 5 minutes. Place lobster on top of potatoes and cook for 10 minutes.

    Add chorizo, corn and clams cook for 8 minutes. Add mussels and shrimp cook for an additional 5 minutes. 

    Use a slotted spoon and tongs, transfer the contents of the basket to a table covered with newspaper. Sprinkle with old bay and herb mix. Pour broth into bowl leaving the any sediment behind, serve on the side along with melted butter and fresh lemon wedges