Summer is also an essential time to have a clam bake, which is very popular in New England and along the East Coast. Clam bakes consist of steaming clams and an assortment of vegetables. Lobster, mussels, shrimp, and soft shell crabs can be added — any seafood can be added. Traditionally, it's steamed over a fire pit on the beach with corn on the cob and potatoes, then tossed on a newspaper lined table to be served amongst friends and families. The Northeast version of a crawfish boil, if you will. Clam bakes have become diversified, like most dishes. You can be simple and traditional, or spice things up with andouille sausage or (even better) a splash of beer or wine before you bake.

It's a seafood party!

This time of the year clam bakes are prevalent — and you don't necessarily need a fire pit on a beach to cook. An easy way to prepare this any day of the year is using a pan! I seasoned the ingredients and assembled them on a sheet pan. There really is no wrong way, just make sure you seal the the pan with foil to ensure the seafood and veggies steam properly.

Invite some friends for a seafood feast and enjoy with a cold glass of your favorite drink!

TIP: This meal can easily be doubled to serve a large number of people.

new england clam bake

serves 2-4, 15 min prep + 30 min bake time


12 - 18 littleneck or Manila clams, scrubbed
1 lb shrimp, cleaned peeled or unpeeled (your preference)
1/2 lb new potatoes
2 ears of corn, cut in 2 in chunks
2 lemons (one juiced, the other sliced)
5 garlic cloves, smashed
1 shallot, sliced
bunch of scallions
2 teaspoons Old Bay seasoning
1 tablespoon Whole Foods mango coconut marinade
1 tablespoon olive oil
sea salt and pepper


Preheat oven to 375 degrees.

In a large bowl, mix shrimp with Old Bay seasoning, mango coconut marinade, and a few lemon slices. Set aside.

Toss the potatoes with olive oil and season with a pinch of salt and pepper.

Layer the scallions on a foil covered baking dish. Add the potatoes and garlic, then place in oven for 15 minutes.

Remove dish and arrange the shrimp and clams around the potatoes. Tuck a few lemons slices in between all the ingredients. Cover dish with foil.

Place dish at the bottom of oven and bake for 15 minutes. Shrimp are done when they turn bright pink. Check to see if any clams have opened. If a few are still closed, bake for a few more minutes. If there are any that are still closed, discard.

Let cool. Serve in pan or transfer to large dish.


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