Entree: United States – Delaware (Mid-Atlantic United States) – Delaware Clam Bake

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 lb (1.8 kg) littleneck clams, scrubbed and debearded
- 2 lb (900 g) small red potatoes, halved (or quartered if large)
- 6 ears fresh corn, husked and each cut in half
- 1 lb (454 g) smoked kielbasa or smoked sausage, sliced into 1-inch (2.5 cm) pieces
- 1 large yellow onion, halved
- 4 cloves garlic, smashed
- 2 cups (480 ml) water
- 12 fl oz (355 ml) light beer (or additional water or clam juice)
- 2 tbsp (30 ml) Old Bay seasoning
- 1 1/2 tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 8 tbsp (113 g) unsalted butter, cut into pats
- 1/2 cup (15 g) chopped fresh parsley
- 2 lemons, cut into wedges

Instructions

Short Description:
A one-pot coastal main course of local littleneck clams steamed with sweet corn, red potatoes, and smoked sausage, finished with melted butter, lemon, and parsley. This hearty Delaware-style clam bake is meant to be shared and served family-style.

Regional Notes:
This Mid-Atlantic/Delaware version emphasizes locally harvested littleneck clams and pairs them with small red potatoes, corn on the cob, and smoked kielbasa—a common regional addition—seasoned with Old Bay for a characteristic Chesapeake/Delaware Bay flavor. Unlike New England clambakes that use seaweed and sand-side cooking, this is a stovetop/steamer pot method common to Delaware backyards and boats.

1. Rinse clams under cold water, discarding any with cracked shells. If any clams are open, tap them—discard any that do not close. Set clams aside in the refrigerator.
2. In a large stockpot or clam-bake kettle fitted with a steamer rack (or with a heatproof colander set over the pot), combine water, beer, Old Bay, salt, pepper, and bay leaves. Bring to a rolling simmer over high heat.
3. Place potatoes on the bottom layer on the rack or in the pot if no rack is used, then add the sliced kielbasa and the halved onion and smashed garlic. Cover and steam for 12 minutes, or until potatoes are nearly tender when pierced with a fork.
4. Add the corn halves on top of the potatoes and sausage, then arrange the clams evenly over the top. Cover tightly and continue to steam for 6–10 minutes, checking after 6 minutes; clams are done when they have opened and corn and potatoes are tender. Rotate or jiggle the rack gently once if steam seems uneven.
5. Carefully transfer clams, corn, potatoes, sausage, and aromatics to a large platter or dump onto butcher paper/newspaper for communal serving. Discard any clams that remain tightly closed.
6. Scatter pats of butter over the hot shellfish and vegetables so it melts through, then sprinkle with chopped parsley and squeeze lemon over the top. Taste and adjust seasoning with extra Old Bay or salt if desired.
7. Serve immediately with extra lemon wedges, crusty bread or rolls to sop up juices, and melted butter or drawn butter on the side for dipping.