Entree: Canada – Prince Edward Island – PEI Clam Bake

Serving Size: 6

Approximate Time

Prep 20 min

Cook 16 min

Additional 30 min

Total 1 hr 6 min

Ingredients

- 4 lb (1.8 kg) littleneck clams, scrubbed and purged
- 1.5 lb (680 g) small red or new potatoes, halved if larger
- 6 ears corn, shucked and halved
- 1 large onion, quartered
- 4 tbsp (60 ml) unsalted butter per person or 1/2 cup (113 g) total for melting and serving (plus extra if desired)
- 4 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 cups (475 ml) beer or water (use local ale or seawater diluted with fresh water if available and safe)
- 2 tbsp (30 ml) coarse sea salt, divided
- 1 tsp (5 ml) ground black pepper
- 2 lemons, cut into wedges
- Optional: handful of fresh seaweed/rockweed or kelp (do not measure) for a traditional beach-smoke flavor

Instructions

Short Description:
A seaside one-pot meal of island clams steamed with new potatoes and sweet corn, finished with garlicky melted butter and lemon for a rustic, shareable main course.

Regional Notes:
This Prince Edward Island version highlights local littleneck clams, fresh sweet corn and small red/new potatoes steamed together in a single pot—often cooked on the beach with seaweed for flavor and served family-style. It is simpler and more seafood-forward than some New England bakes that include lobster or many shellfish varieties.

1. Rinse and purge the clams: place clams in a large bowl or sink of cold water with 1 tbsp (15 ml) coarse sea salt and let sit 20–30 minutes to expel sand. Scrub shells with a brush. Discard any clams with cracked shells or that do not close when tapped.
2. Prepare pot and liquid: in an 8- to 10-quart (7.6–9.5 L) heavy stockpot or lobster pot with a steamer basket or rack, add 2 cups (475 ml) beer or water and 1 tbsp (15 ml) coarse sea salt. If using fresh seaweed for beach style, line the bottom of the pot or rack with a layer of washed seaweed; it will steam and add aroma.
3. Layer root vegetables and aromatics: place the potatoes and quartered onion in the pot on the rack or seaweed first (potatoes need the most cooking). Cover and bring to a rolling simmer over medium-high heat; steam the potatoes for 10 minutes.
4. Add corn and clams: after the potatoes steam 10 minutes, arrange halved ears of corn on top, then add the clams in a single layer. Sprinkle the pepper over everything. Cover tightly and steam until corn is tender and clams have fully opened, about 6–10 minutes more. (If any clams remain closed after 2–3 minutes of loud boiling, check at the end and discard unopened shells.)
5. Make garlic-parsley butter: while the bake finishes, melt 1/2 cup (113 g) butter (or 4 tbsp/60 ml per person at the table) in a small saucepan over low heat. Stir in minced garlic and chopped parsley, warm until fragrant, then remove from heat.
6. Finish and transfer: when clams are open and corn is tender, turn off heat. Using tongs or a slotted spoon, transfer potatoes, corn, onions and clams to a large shallow serving bowl or spread directly onto a newspaper-lined picnic table for a beach presentation. Pour any flavorful cooking liquid over the platter for moisture and flavor.
7. Serve: drizzle garlic-parsley butter over the seafood and vegetables, or serve it in a bowl for dipping. Serve immediately with lemon wedges and extra butter at the table. Discard any clams that stayed closed during cooking.