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.

little neck clams

32 item(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

garlic clove(s)

4 medium clove(s), medium, minced

OLD BAY Old bay seasoning

1 Tbsp

white wine

½ cup(s), dry variety

reduced sodium canned chicken broth

¾ cup(s)

uncooked baby potatoes

2 pound(s), rinsed and scrubbed

cooked chicken chorizo sausage

12 oz, sliced into 12 chunks


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

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