Southern Style Clambake


A New England clambake is quintessentially American and brings together friends, families, and neighbors like no other. A traditional mix of lobster, mussels, clams, crabs, or quahogs mingles together with corn, potatoes, and sausage in a glorious mix of coastal spices right on the sand. But just because we are in the South doesn’t mean we can’t channel a little New England vibe, with our own Southern spin of course. Utilizing fresh Gulf seafood, handcrafted sausage from Conechuah county, Alabama, satsumas, white wine, and farm fresh produce, this one-pot Southern Clam Bake will transport your taste buds directly to the coast.





1 750 milliliter bottle of dry white wine 1 can beer

8 cups water

2 1/2 lb small new potatoes

3 onions, quartered

3 lemons quartered

1 orange, quartered

4 stalks celery, cut into 1/2 inch pieces

6- 8 ears of corn, halved

1 1/2 pound Conecuh sausage, thickly sliced

1 lb shrimp, peel on

4-6 pounds Littleneck, Manila, or steamer clams, scrubbed

1 bag shrimp boil

1 large bunch of thyme

1 cup butter

1 large bunch of chives


1. In a large steamer pot, combine wine, water, shrimp boil, thyme, and beer. Bring to a boil. Add potatoes, onions, orange, and celery. Cover and return to a boil for 8-10 minutes.

2. Add sausage, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.

4. Use a slotted spoon to transfer clambake to a large platter. Season broth slat and pepper and chives. Serve in small bowls alongside clambake. Garnish clambake with an additional sprinkle of chives.Clambake


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