Indulge in the ultimate summer feast with this Firehouse Clam Bake recipe. This classic New England dish features a delectable assortment of clams, lobster, sausage, and vegetables, all cooked together in a flavorful broth. The result is a mouthwatering medley of tender seafood, smoky sausage, and perfectly cooked vegetables. It's the perfect dish to gather friends and family around for a memorable and delicious summer meal.
Ingredients
- 3 pounds littleneck clams
- 2 lobsters (1 1/4 pounds each)
- 4 ears of corn, husked and halved
- 1 pound smoked sausage, cut into 1-inch slices
- 1 pound small red potatoes, halved
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons Old Bay seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup melted butter
- 1/2 cup white wine
- Lemon wedges, for serving
Directions
- Fill a large pot halfway with water and bring to a boil. Add the lobsters and cook for about 8 minutes until they turn red. Remove from the pot and set aside.
- In the same pot, add the corn, potatoes, sausage, onion, garlic, parsley, Old Bay seasoning, black pepper, and red pepper flakes. Stir well to combine.
- Add the clams to the pot and pour in the melted butter and white wine. Cover the pot and cook for about 10 minutes until the clams have opened.
- Remove the clams and cooked vegetables from the pot using a slotted spoon and transfer them to a platter.
- Serve the Firehouse Clam Bake with the cooked lobsters and lemon wedges on the side. Enjoy!
