IE 11 is not supported. For an optimal experience visit our site on another browser.

Martha Stewart's Stove-Top Clambake


Chef notes

Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.


  • 2 large or 3 medium onions, cut into large wedges
  • 6 cloves garlic
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1½ pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved


Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4-8 minutes.

Remove seafood, corn, potatoes and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.