Kitchen Clambake

by Tina Miller


  • 1½ pounds baby Red Bliss potatoes
  • 3 pounds steamers (soft shell clams)
  • 4 1¼-pound live lobsters
  • ¾ pound linguiça or chorizo sausage, cut into 2-inch pieces
  • 2 lemons
  • 4 sticks salted butter, melted
  • 4 ears of corn, shucked

Place the potatoes in a 20-quart pot and add enough cold water just to cover. Cover and bring to a rolling boil. Turn the heat off. Add lobsters and layer carefully to optimize the use of the space. Add the sausage, then the corn. Finally add the steamers on top. Some will fall down to the bottom, and that’s fine. Cover—use tight foil if the pot is too full for the lid—turn the heat to high and cook for 8 to 10 minutes, until the lobsters are totally red. Reserve some cooking broth from the pan for the steamers and serve with melted butter.

Recipe yields 4 servings.