Cape Cod Clambake

Total Time
55 min
15 min
40 min


Uncooked red potato

8 small, scrubbed and halved

Reduced sodium chicken broth

1 cup(s)

Corn on the cob

4 ear(s), medium, husks and silk removed, halved crosswise

Uncooked onion

1 large, thickly sliced


3 clove(s), chopped

Fresh lemon juice

3 Tbsp

Unsalted butter

2 Tbsp, cut into pieces

Fresh oregano

4 Tbsp, (about 4 sprigs)

Table salt

½ tsp

Black pepper

¼ tsp

Cayenne pepper


Little neck clams

16 item(s), scrubbed

Uncooked mussels in shells

16 medium, scrubbed and debearded

Cooked lobster

7 oz, meat, from 2 (1 1/4-pound) live lobsters


  1. Preheat grill to medium-high or prepare medium-high fire.
  2. Toss together potatoes, corn, onion, garlic, broth, lemon juice, butter, oregano sprigs, salt, black pepper, and cayenne in large deep disposable foil pan. Cover pan tightly with heavy foil and place on grill rack. Grill, covered, until corn and onion are almost tender, about 20 minutes.
  3. Remove pan from grill; carefully open foil to avoid steam. Arrange clams and mussels on top of vegetables in even layer. Set lobsters on top and cover pan tightly with foil. Return pan to grill rack. Grill, covered, until potatoes are tender, lobsters are cooked through, and clams and mussels are opened, 20–25 minutes. Carefully open foil. Discard any clams and mussels that do not open.
  4. Per serving: 1/4 lobster, 2 clams, 2 mussels, 1 potato, 1 piece corn, and about 2 tablespoons broth


When the first colonists arrived in New England, they saw Native Americans baking clams and other shellfish over hot stones that were covered with seaweed. Preparing an old fashioned clambake on a backyard grill is reminiscent of those early years.