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Skillet Clambake

(1 Votes)
Skillet Clambake
20 Min

Take a mealtime trip to the seashore with our easy Skillet Clambake. Rain or shine, you can enjoy the tastes of a classic beachside clambake made right on your stovetop!

What You'll Need:
  • 3 cups water
  • 1 tablespoon seafood seasoning (optional)
  • 1 dozen red creamer potatoes
  • 3 ears fresh corn, husked and cut in half
  • 1 teaspoon salt
  • 2 dozens littleneck clams, cleaned
  • 1/4 cup (1/2 stick) butter, melted
What To Do:
  1. In a large deep skillet or soup pot over medium-high heat, combine water, seafood seasoning, if desired, potatoes, corn, and salt. Cover and cook 15 to 20 minutes, or until potatoes are fork-tender.
  2. Add clams. Cover and cook 3 to 5 minutes, or until clams open. DISCARD ANY CLAMS THAT DO NOT OPEN. Serve with melted butter for dipping.

Coleslaw is a great go-along with our seaside-inspired meal, so we suggest you whip up a batch of our Captain's Coleslaw to enjoy with your clambake! (And take a look at all the other great coleslaw recipes on our website!)

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I have a similar recipe and have been wanting to make it, but I can't find anyplace in the Charleston area that carries or can get fresh little neck clams. Can you tell me where you got them?

Hello! - We purchased our clams at our local grocery store. You can try looking for them at a local specialty or seafood store, if your grocery stores don't carry them. We suggest calling ahead, so you don't waste the trip!

I also add a 1/2 chicken breast per person. I put the potatoes as my first layer, chicken , corn on the cob steam for about 20 to 25 minutes ; add my clams on top and steam for additional 10 minutes until all the clams open up. I also add a little Old Bay seasoning to the water.


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