Your Guide to a New England-Style Clam Boil

Want a New England-style clam boil in the comfort of your home? You’re just in luck. Sit back and relax as we bring Cape Cod to your doorstep with our 101 guides on how to host a New England Clambake from the comfort of your own kitchen!

Step number one: dig out a huge pot from your pantry— and if you don’t have one of these on hand, stick to several smaller pots. Step number two: get your ingredients, including hearty potatoes, tasty shallots, browned sausages, chorizo, clams, mussels, and corn

When it comes to cooking all these ingredients up, well… it’s easy, really. Bring some water and wine (or beer) to a boil in the bottom of a pot, then toss in the potatoes and shallots. Simmer these ingredients up for a while, as you enjoy some sips of the leftover wine or beer.

Afterward, add in the browned sausages and chorizo. If you’re not a fan of browned sausages or chorizo, feel free to swap them out for hot dogs.

Finally, add in the clams and mussels, topped with delicious corn. Note: the type of clams (and even corn) definitely make a difference in the bake itself, along with the preparation. So, we suggest picking quality ingredients, like our Almeja Fina Mediterranean Clams or our Coquina Clams

After tossing in the shellfish, throw the lid back on and let the East Coast-themed feast steam. After 12 to 15 minutes, pop the lid back open, and voila— you’re done. Yes, it’s really *that* easy!

Depending on the number of guests you’re hosting, scale up or down on the ingredients, along with the type of seasoning they prefer. And, as we noted earlier, while you can conquer this recipe with several little pots, we highly suggest using a huge pot to mix up all the savory flavors. Plus, it’s way easier to manage one big pot on the stove than three to four smaller ones.

A summertime classic, we here at Cuisinery love a New England-style clam boil because it’s a spectacular party dish that is ridiculously easy to pull off for a small get-together or a huge party. You can cook it inside on the stove, dump everything on a newspaper-covered table, either outside or in the comfort of your own kitchen. Pour the broth into cups (paper ones are fine, we won’t judge!), and serve with crispy, warm bread and melted butter for dipping.