New England Clambake in a Kettle

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“This is a great way to enjoy a clambake without all the work of digging the whole, heating the rocks and packing the food in seaweed. The amounts of the foods can be altered to your liking (listed amounts are a per person approximation). It can be done outdoors in a big kettle placed on a propane burner. Turkey fryer pans work well! Serve with lots of melted butter, crusty bread, cold beer/wine and napkins!”

Ingredients Nutrition

  • 12 lb white fish fillet
  • 12 white potatoes or 12 a whole red potatoes, scrubbed
  • 1 small onion, peeled
  • 2 ground pork breakfast sausage
  • 1 hot dog
  • 2 pieces chorizo sausage, cut into 2-3 inch pieces
  • 1 corn on the cob, silks removed
  • 15 -20 clams (steamers, littleneck and or mussels)
  • 1 whole live lobster
  • cheesecloth


  1. The above ingredients are the average you should add for each person.
  2. Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
  3. Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
  4. Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
  5. TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.

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