One Pot Clambake

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This easy one pot clambake is the perfect dinner to whip up and enjoy this summer. No trips to the cape required! 

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It’s officially summer guys. I mean, the calendar might not say so, but the 95 degree heat and sticky humidity sure does. I love summer, but I don’t necessarily love it HERE. You see, where I live was built over swampland, so the summers tend to get a wee bit humid. And by wee bit, I mean I walk outside, my hair triples in size (but not the size you want), my face starts to sweat and I melt into a puddle of despair.

One Pot Clambake.jpg

You see, my body wasn’t meant for humidity. Which is funny being I spent 3 summers in southeast Georgia and have lived in the DC area for almost 4 years now. You’d think I’d get used to 80%+ humidity. But no. Every summer it’s the same. I walk outside, sweat my face off, retreat into the air conditioning and threaten to shave my head. Every single year. It’s actually a surprise I still have hair on my head, folks.

Summertime clambake.jpg

The best part about this summer, though, is the pool. There’s a pool 4 minutes from our little condo and I’m already daydreaming of spending my afternoons there working on my suntan. We haven’t had access to a pool in 2 years and I’ve completely forgotten how amazing it is to have one. I’ve told E about 15,000 times, when we buy a house (here or in SC), we’re going to have a pool. I don’t care if I have to spend hours cleaning it myself. I don’t care if I’m the only person using it. I’ll use it in the middle of winter. I just need one.


The humidity and heat aside, I’m actually looking forward to this summer. We’re finally buying an outdoor grill, we have a beautiful patio and my husband just found out he’s no longer allergic to seafood. That means this incredibly delicious one pot clambakes in our favorite Le Creuset 5 1/2 quart stock pot will be happening on a weekly basis. There’s really nothing like eating fresh seafood from a pot overlooking some trees, drinking a cold beer. Am I right or am I right?

One Pot Clambake

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Serves about 3 – 4. Inspired by Martha Stewart.
Prep time: 10 minutes
Cook time: 30 – 40 minutes


  • 3/4 pound small red potatoes, quartered
  • 1/2 large onion, sliced
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine (I used a dry Pinot Gris)
  • 1/3 cup water or vegetable broth
  • 4 small mini ears of corn (I used the steamfresh microwavable bags)
  • 2 1/2 dozen fresh littleneck clams
  • 2 tablespoons lemon juice
  • 1/3 pound shrimp, peeled and cooked (about 12 – 14 small pieces, 6 – 8 large)
  • 1/3 pound fresh lobster claw meat
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh dill
  • Salt and pepper to taste
  • 1 -2  tablespoons crushed red pepper*

*Optional for a little heat.


  1. In a large Le Creuset Dutch oven (Mine was 5 1/2 quart), heat the 1 tablespoons of butter over medium heat. Add the onions and garlic. Cook until just starting to soften, about 3 minutes. Increase heat to high and add in wine and water. Bring the mixture to a rapid boil and add in the potatoes. Sprinkle in the salt, pepper and crushed red pepper. Cover and let boil for about 5 minutes, or until potatoes start to soften. Add in the clams and lemon juice. Cover and cook another 10 minutes, or until the clams open. Discard any unopened clams.
  2. Meanwhile microwave your corn until done.
  3. Add in the shrimp, lobster meat, parsley, corn and dill to the clam pot and reduce heat to medium low. *** Cook another 5 – 6 minutes, or until the shrimp and lobster meat turns opaque. Remove from heat.
  4. Now, there’s two ways to eat this. You can either eat the fish, corn and potatoes directly from the broth (which is what we did) or you can remove the fish, potatoes, corn and onion from the bowl and set on a large serving platter. If you do this, pour the broth into a large bowl and whisk in remaining butter, salt, pepper, more crushed red pepper, parsley and additional dill. Dip the fish into the broth and eat!

***If you pan on eating directly from the dutch oven, melt the two remaining tablespoons of butter and add to the broth when you add in the shrimp.

Nutritional information per serving (at least one ear of corn, a few shrimp, 1/2 pound clams, less than 1/4 pound potatoes, a spoonful of lobster meat and about 1/4 cup broth)

Calories: 379.25
Fat: 10 grams
Carbohydrates: 31.25 grams
Fiber: 5.3 grams
Protein: 20.25 grams
Weight Watchers Points: 6

NOTE: This post contains affiliate links.

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  1. Wednesday, June 4th, 2014
    I love this! A clambake is totally on my bucket list for this summer. I've pinned this to my one pot meal board!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      It was on mine too! :)
  2. Posted by Liz @ The Lemon Bowl on
    Wednesday, June 4th, 2014
    I NEED THIS IN MY LIFE!! Going to Boston next week and this just got me excited for it!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      Awww yay!!!
  3. Wednesday, June 4th, 2014
    I so totally understand dealing with summer heat and humidity. I've lived in Georgia all my life, except for one year spent on the coast of Maine. I'll take Georgia any day :-)

    Speaking of Maine - this clambake reminds me of the delicious meals we enjoyed during our year there. Fresh, succulent seafood perfectly seasoned and steamed. So good!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      yay!!! I've never had a real Maine or New England clambake, so I hope mine compares!
  4. Posted by Angie on
    Wednesday, June 4th, 2014
    Thank goodness he's not allergic to seafood anymore, this looks awesome!!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      I know!!! It was the world's best revelation!!
  5. Wednesday, June 4th, 2014
    This looks delicious! I make something similar but use shrimp instead of clams.
    I have the same feelings toward humidity as well!!! Yuck!
    P.S I am very envious of your gorgeous Le Creuset!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      Oh yes!! I love shrimp in here too!
  6. Posted by Brenda@SugarFreeMom on
    Wednesday, June 4th, 2014
    I can smell all that goodness from here in RI! We love a good clambake! This one looks incredible!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      It does smell AMAZING!!!
  7. Posted by christine on
    Wednesday, June 4th, 2014
    I can't wait for summer to hit here in New England so we can start w/ meals like this
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      Yay!!! I can't wait for that either, you've had a crazy winter up there!
  8. Wednesday, June 4th, 2014
    You're a DC gal, too! Cool! I feel you about the humidity. It's killer. But at least there is food like this to comfort us. This is my kind of pot!
    • Posted by cgallam10 on
      Wednesday, June 4th, 2014
      Yay DC friends!!
  9. Wednesday, June 4th, 2014
    Ugh. Humidity is the worst. But this clam bake looks absolutely perfect!! Must make soon ;)
  10. Wednesday, June 4th, 2014
    Clam bakes are so much fun! I love the marrying of all the flavors and colors!
  11. Posted by Nutmeg Nanny on
    Thursday, June 5th, 2014
    Holy yum this clambake looks amazing! Can I come over?
  12. Thursday, June 5th, 2014
    YUM! Perfect for summer :)
  13. Thursday, June 5th, 2014
    This just screams summer to me! I need my toes in the sand, a bottle of wine, my family, friends and a BIG pot of this...stat!
  14. Friday, June 6th, 2014
    Clam bake are my favorites. You make it look so easy and now I want to make it this weekend. Thanks!
  15. Posted by Daryl on
    Friday, July 11th, 2014
    I am heading to the market today for fresh seafood to enjoy this weekend. Thank you I may add mussel to it.