Stovetop Clam Bake with Corn and Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Shellfish · high-protein

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Ingredients

• 1 1/2 lb littleneck clams
• 3/4 lb baby red potatoes
• 2 ears, halved corn
• 6 oz linguica or kielbasa
• 1 sweet onion
• 2 cloves garlic
• 6 oz lager beer
• 3 tbsp unsalted butter
• 1 lemons
• 1/2 tbsp Old Bay seasoning
• 2 sprigs fresh thyme
• 1/4 cup chopped flat-leaf parsley

Method (tap to check — screen stays awake)

1. Scrub the clams under cold water and discard any with cracked shells or any that stay open when tapped; let them sit in a bowl of cold salted water for 20 minutes if they are sandy, then lift them out rather than pouring them off.
2. Layer the sliced onion, smashed garlic and thyme in the bottom of a tall stockpot, then the halved potatoes and the sausage cut into 2-inch lengths.
3. Pour in the beer, cover, bring to the boil, then lower to a steady simmer and cook 15 minutes.
4. Lay the corn over the top, cover and cook 5 minutes more, until a knife slides into a potato with slight resistance.
5. Pile the clams on top, clamp the lid down and steam 8 to 10 minutes, until the shells have opened.
6. Discard any clam still closed once the others are open — and check the potatoes are tender before you take the pot off the heat.
7. Melt the butter with the Old Bay and the juice of one lemon for dipping.
8. Tip the pot out onto a platter or a paper-covered table, pour some of the broth over, scatter the parsley and serve with the butter and the second lemon in wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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