WEEKDAYS 1e|12c|p

New England Clambake

Michael Symon
Servings: 8
45 to 60 min

Host your own clambake this summer with this delicious dish!

  • Ingredients
  • step-by-step directions
New England Clambake
  • 1 pound smoked kielbasa (sliced in 1/2-inch rounds)
  • 2 ears corn (cut into 8 pieces)
  • 3 1/2 pound littleneck clams
  • 1 pound shell-on medium shrimp
  • 2 tablespoons coriander seeds (toasted)
  • 1 tablespoon cumin seeds (toasted)
  • 1 tablespoon kosher salt
  • 1 medium onion (thinly sliced)
  • 1 head of garlic (cloves peeled and thinly sliced)
  • 2 Fresno chilies Thinly sliced into rings)
  • 1 tablespoon crushed red pepper flakes
  • 1 bay leaf
  • 1 lemon (cut in thirds)
  • 1 750- milliliter bottle dry white wine
  • 1 cup fresh cilantro leaves
  • In a large pasta pot with an insert and a lid, add the food in layers. Start with the kielbasa, followed by the corn, clams, and shrimp.
  • Distribute the coriander, cumin, salt, onion, garlic, chilies, red pepper flakes, bay leaf, and lemon over the top.
  • Pour in the wine, cover, and cook over high heat until the clams open, 20 to 25 minutes. Discard the bay leaf and any clams that do not open.
  • Sprinkle with cilantro before serving.


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