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How to Host a Clambake

How to Host a Kitchen Clambake

Chef Laurent Tourondel, owner of BLT Fish restaurant, makes this old-school tradition a whole lot simpler. Get his easy clambake recipe for six that takes place right on your kitchen stove.

Photo: Antonis Achilleos

Clambake Countdown

1. Seaweed: Arrange 2 handfuls of seaweed (available at your fish monger) evenly across the bottom of the pot.

2. Corn: Toss in 6 ears of corn, shucked, cut into 3 pieces each.

3. Potatoes: Add 6 red potatoes that have been boiled just until fork tender and quartered.

4. Sausage: Layer 1 1/2 lbs. of Kielbasa sausage, sliced 1-inch thick.

5. Lobster: Place three 1 1/2-pound lobsters into pot, cut in half lengthwise.

6. Clams: Add 24 top neck clams, soaked and scrubbed clean.

7. Bay Leaves: Top with six bay leaves.

8: Dry White Wine: Pour in 1 1/2 cups dry white wine. Cover and cook over medium heat for 20-30 minutes, until the lobster shells are bright red and the clams open (toss the ones that don't).

-- Riann Smith

See More: Dinner , Entertaining , Food & Recipes