Entree: United States – New Jersey (Mid-Atlantic United States) – Jersey Shore Clam Bake

Serving Size: 6

Approximate Time

Prep 30 min

Cook 24 min

Additional 30 min

Total 1 hr

Ingredients

- 3 dozen littleneck clams, approx. 4 lb (1.8 kg)
- 2 live lobsters, 1 1/4 lb (570 g) each (optional)
- 2 lb (900 g) small red potatoes, halved if large
- 6 ears sweet corn, shucked (about 3 lb / 1.4 kg)
- 1 large yellow onion, halved and sliced
- 1 stick (1/2 cup, 113 g) unsalted butter
- 1/2 cup (113 g) unsalted butter, melted, for serving (optional)
- 3 tbsp (45 ml) Old Bay seasoning, plus extra for serving
- 1 cup (240 ml) dry white wine or lager beer
- 2 cups (480 ml) water
- 2 lemons, quartered
- 1/2 bunch fresh parsley, chopped (about 1/2 cup / 15 g)
- 2 tbsp (30 ml) kosher salt (for the steaming liquid)
- Freshly ground black pepper, to taste
- Seaweed (rockweed), optional for lining platter (no measurement)

Instructions

Short Description:
A classic New Jersey shore-style clambake of local littleneck clams, corn and potatoes steamed together with Old Bay seasoning; optional lobster is added for a heartier seaside feast. This one-pot, steam-layered method recreates the beach bake in a home kitchen.

Regional Notes:
This Mid-Atlantic version highlights New Jersey littleneck clams and liberal use of Old Bay seasoning, and often includes lobster when available. Unlike New England variants that may rely only on clams, the Jersey Shore bake commonly combines clams, corn, and potatoes (and sometimes lobster) steamed together with Old Bay and beer or white wine for a briny, spiced profile.

1. Rinse clams under cold water and scrub shells. Place clams in a bowl of cold salted water (1 tbsp salt per quart) for 20–30 minutes to purge sand; change water if it becomes sandy. Discard any clams that remain open or have broken shells.
2. If using live lobsters, place them in the freezer for 15–20 minutes to sedate briefly before cooking (optional but commonly done). Keep lobsters chilled until ready to cook.
3. In a very large stockpot fitted with a steamer rack (or a large steam kettle), combine 2 cups (480 ml) water, 1 cup (240 ml) white wine or beer, 2 tbsp (30 ml) kosher salt, and 1 tbsp (15 ml) Old Bay. Bring the liquid to a rolling boil over high heat.
4. Add the potatoes to the steamer rack, cover, and steam 10 minutes to begin cooking through.
5. After 10 minutes, add the corn and the sliced onion to the rack. If using lobsters, place lobsters on the rack also (head-first onto the steam). Sprinkle another 1 tbsp (15 ml) Old Bay evenly over the vegetables and lobster. Cover and steam 8 minutes.
6. Add the clams to the rack on top of the other ingredients, cover, and steam an additional 6–8 minutes, until clams have opened, corn is tender, potatoes are fork-tender, and lobsters are cooked through (lobster shells bright red and internal temperature ~140–145°F / 60–63°C). If some clams do not open, discard them.
7. Meanwhile, melt 1/2 cup (113 g) butter and stir in the juice of 1 lemon and 1 tsp Old Bay for a dipping sauce (optional). Warm the remaining lemon quarters for serving.
8. Using tongs, transfer the cooked potatoes, corn, clams, onions, and lobster (if used) to a large platter or blanket of seaweed if available. Sprinkle chopped parsley, a generous pinch of Old Bay, and freshly ground black pepper over the top. Pour any flavorful juices from the pot over the platter.
9. Serve immediately with melted Old Bay butter and lemon wedges on the side. Provide small forks or lobster crackers and bowls for shells and discarded shells; enjoy family-style.