Connecticut

New England Clambake BBQ

The Connecticut clambake is New England's answer to BBQ - a coastal tradition where lobster, clams, corn, and potatoes are layered with seaweed and cooked over hot rocks or an open fire. This celebration of Long Island Sound's bounty combines smoke, steam, and sea for an unforgettable feast.

3-4 hours Serves 8-10 Open fire/pit Coastal

Equipment Needed

  • Fire pit or large grill
  • Large rocks (for traditional pit)
  • Fresh seaweed or wet burlap
  • Large pot with lid (for stovetop method)
  • Heavy-duty aluminum foil
  • Long tongs and gloves

Instructions

  1. 1

    Prepare the Fire Pit

    Dig a pit about 2 feet deep and 3 feet wide. Line with large, dry rocks (never use wet rocks - they can explode). Build a hardwood fire on top and let it burn for 2-3 hours until rocks are extremely hot.

  2. 2

    Prepare the Seafood

    Keep lobsters cold until ready to cook. Scrub clams and mussels under cold water, discarding any that don't close when tapped. Soak seaweed in salt water to clean and rehydrate.

  3. 3

    Prep the Vegetables

    Scrub potatoes but leave whole. Husk corn and remove silk. Quarter onions. All vegetables should be similar in size for even cooking.

  4. 4

    Remove Coals, Layer Seaweed

    Rake hot coals off the rocks (save for later). Quickly layer wet seaweed 4-6 inches thick over the hot rocks. The seaweed will immediately start steaming - work fast.

  5. 5

    Layer the Bake

    Layer in order: potatoes and onions on the bottom (they take longest), then corn, then clams and mussels, with lobsters on top. Cover each layer with more seaweed.

  6. 6

    Cover and Cook

    Cover the entire pile with a wet canvas tarp or multiple layers of wet burlap. Weigh down the edges with rocks. The steam trapped inside will cook everything. Cooking time is about 1-1.5 hours.

  7. 7

    Check for Doneness

    Carefully lift the tarp to check. Lobsters should be bright red, clams and mussels open, and potatoes tender when pierced. If not ready, recover and continue cooking.

  8. 8

    Uncover and Serve

    Remove the tarp and seaweed. Transfer everything to newspaper-lined tables or large platters. The smoky, briny aroma is intoxicating - this is the reward.

  9. 9

    Serve Family Style

    Set out bowls of melted butter, lemon wedges, and Old Bay. Provide shell crackers for lobster and plenty of napkins. Serve with crusty bread and coleslaw. This is a communal feast!

Tips & Variations

  • Stovetop Method: No beach? Use a large stockpot on the stove. Layer ingredients the same way with 2 cups water or beer at the bottom. Cover and steam for 20-25 minutes.
  • Grill Method: Create foil packets with portions of all ingredients. Add seaweed and liquid, seal tightly, and cook on a hot grill for 30-40 minutes.
  • Seaweed Substitute: If fresh seaweed isn't available, use wet corn husks or wet burlap to create steam and impart a subtle briny flavor.
  • Rock Safety: Only use dry, non-porous rocks. Wet rocks or river stones can contain moisture that turns to steam and causes them to explode.
  • Add Sausage: Portuguese linguica or chorizo is a traditional addition in some Connecticut clambakes, adding smoky, spicy depth.
  • Timing is Everything: Have all ingredients prepped and guests ready before you start. Once the bake is uncovered, everything should be served immediately.