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This stovetop clam bake comes together so much quicker than the traditional method, and it’s a lot easier than digging a giant hole in the sand. Littleneck clams, sweet corn, shrimp, and a splash of Pinot Gris will transport you straight to the crashing waves of the Cape faster than you can say “lobstah.” Krysta, Recipe Hunter

Krysta Voskowsky


One Pot Clam Bake

A one-pot summer getaway

Summer is amazing. We’re all busy soaking up sun, flip-flopping around in shorts and sundresses, catching colorful fireworks displays, and splashing around with our favorite people. All this summer fun works up an appetite, and there’s no better reason to gather around the picnic table than for the traditional flavors of this One Pot Clam Bake inspired by the fresh seafood caught off the coast of Cape Cod.

An old fashioned New England clam bake usually involves digging a large pit in the sand on the beach, and filling it with large rocks (or sometimes even heavy iron cannonballs) that’ve been heated in the coals of a wood fire. This waterfront method then requires you to lay wet, freshly picked seaweed over the glowing hot stones, followed by a bountiful layer of steamers, mussels, quahogs, lobsters, and any other shellfish you fancy pulling up from the waves. Cooks lay down another layer of wet seaweed and repeat until the pit is full. The whole thing is topped off by a seawater-soaked layer of canvas and a water resistant tarp to seal in the heat and moisture. A few hours later, you have a feast of steamed ocean fare fit for the gnarliest of pirates–especially if you used the cannonballs.

Claire’s stovetop version is a whole lot faster, and simpler, but doesn’t skimp on any of the flavor. Meaty lobster claws, littleneck clams, and succulent shrimp each compliment the bursting natural sweetness of corn on the cob and plump red potatoes. All simmered in a beautiful fragrant broth, this simple one-pot crowd pleaser will have kids of all ages dropping their sandcastle pails, tucking in paper napkin bibs, and digging in–happy as…well, clams. So crack a cold beer and let this meal practically cook itself.


Claire Gallam from The Realistic Nutritionist

I think cooking and food should be simple. Don't overthink it, don't question yourself, just do it. Cooking is like a daily science experiment. Don't be scared to get a little crazy with the ingredients. If you put your entire heart and soul into your dish, it'll taste good.

Claire is a writer, crafter, and recipe creator who is head over heels in love with food. On her blog, The Realistic Nutritionist, she combines her infatuation with flavor with her fabulous sense of humor to bring tasty, accessible, healthy cooking ideas to kitchens across the country. A champion of the dessert-first theory and connoisseur of travel, wine, and sass, Claire’s culinary creativity strikes a happy balance between deliciosity and wellbeing. What started out as a basic nutrition blog has blossomed into an invaluable collection of joy-inspiring recipes that beg to be shared, especially over a healthy serving of love and laughter. Claire’s been creating and dancing around the kitchen since she was six years old, writes regularly for, and cheerfully resides in the Midwest with her husband.

Head over to The Realistic Nutritionist and say hello to Claire on Facebook, Twitter and Pinterest.


How to Know When Clams are Done

Clams are a delicious shellfish but can be sensitive to cook. They are done cooking when the shells just start to open, not when the shells are wide open.

Read the full tip >