Ingredients:

  • 1/2 cup (113g) Unsalted Butter, melted
  • 1 large yellow onion, roughly chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup (237ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 cups (473ml) chicken broth (low sodium preferred)
  • 2 pounds (907g) small red potatoes, halved or quartered if large
  • 2 pounds (907g) smoked sausage, such as kielbasa or andouille, cut into 1-inch pieces
  • 4 ears of corn, husks and silk removed, each cut into 2-inch pieces
  • 4 pounds (1.8kg) littleneck clams, scrubbed clean
  • 1 pound (454g) mussels, scrubbed and debearded
  • Optional: 1 pound (454g) shrimp, peeled and deveined
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Prepare the Base: Sauté onion and garlic in butter. Add seasonings, white wine, and chicken broth. Bring to a simmer.
  2. Layer the Clambake: If using a roasting pan, create a tight seal with foil. Layer potatoes, sausage, and corn in the pot/pan.
  3. Add the Seafood: Arrange clams and mussels (and shrimp, if using) on top.
  4. Steam/Bake: Cover tightly and steam/bake until the clams and mussels open. Discard any that don’t open.
  5. Serve: Garnish with fresh parsley and lemon wedges. Serve immediately.