Photo of One-pot clambake by WW

One-pot clambake

Total Time
1 hr 20 min
30 min
35 min
Enjoy this New England favorite at the beach or in your own backyard. With clams, baby potatoes, chicken chorizo, and corn, there's definitely a little something for everyone. Though you have to add the ingredients in lots of stages, all you need is one large stockpot to cook everything in, so putting it all together to entertain a crowd is way easier than you might think. You can also scale this recipe up and divide the ingredients among multiple pots depending on how many people are coming over for dinner.


Little neck clams

32 item(s)

Reduced-sodium chicken broth

¾ cup(s)

Whole-grain yellow cornmeal

1 Tbsp

Unsalted butter

2 Tbsp

Uncooked onion(s)

2 large, chopped

Kosher salt

1 tsp

Bay leaf

1 leaf/leaves

Fresh parsley

4 sprig(s), plus additional for garnish


4 medium clove(s), medium, minced

OLD BAY Old Bay seasoning

1 Tbsp

White wine

½ cup(s), dry variety

Uncooked baby potatoes

2 pound(s), rinsed and scrubbed

Cooked chicken chorizo sausage

12 oz, sliced into 12 chunks

Fresh yellow corn

4 medium, husked and halved


1 medium, cut into 8 wedges


  1. Scrub outsides of clams; place in a large pot of cold water. Add cornmeal to help clams release any grit; let soak, 15 minutes. Remove clams from pot; rinse.
  2. Heat butter in a large soup or stockpot over medium heat. Add onion and salt; cook, stirring frequently, until softened, 10-15 minutes. Stir in bay leaf, parsley, garlic and Old Bay; cook, 1 minute. Stir in wine; cook, 1 minute. Add broth; increase heat to medium-high.
  3. Place potatoes in pot over onion mixture and top with chorizo; place corn over chorizo and then add clams. Cover pot; cook until clams have opened, and corn and potatoes are fork tender, 15-20 minutes.
  4. Use a slotted spoon to remove clams to a large platter (discard any that haven't opened); place corn in a serving bowl. Use a slotted spoon to remove chorizo and potatoes to platter with clams; drizzle some broth from pot over clams, sausage and vegetables. Serve with remaining broth and lemon wedges on the side; garnish with parsley.
  5. Serving size: 4 clams, 2 slices sausage, ½ ear corn, ¼ lb potatoes, ¼ c broth