Clam Bake with Corn, Potatoes and Sausage
Why this recipe works
- Layered one-pot cooking: Potatoes, corn, sausage and clams are added in stages so each ingredient cooks properly without needing separate pans.
- Briny, buttery broth: Wine, garlic, butter, lemon and clam juices combine into a savoury broth that seasons the whole pot.
- Fast seafood finish: The clams steam in the final few minutes, keeping the recipe practical for a weeknight while preserving their tender texture.
Get the most out of this recipe
Ingredient notes
- Choose live clams carefully: Use fresh, live clams with intact shells. Discard cracked clams, and tap any open ones before cooking; only use them if they close.
- Use a dry white wine: A dry wine keeps the broth savoury and bright rather than sweet. If avoiding alcohol, use water as listed in the substitution.
- Cut the vegetables evenly: Halving larger baby potatoes and cutting corn into manageable pieces helps everything cook evenly and makes serving easier.
Timing notes
- Prep before heating the pot: Have the corn, sausage, garlic, lemon and parsley ready before you start, as the cooking moves quickly once the potatoes are simmering.
- Serve as soon as the clams open: Clams are best served immediately after steaming, while they are tender and the broth is hot.
- Best eaten fresh: This dish is at its best on the day it is made; leftovers can be refrigerated briefly but the clams may toughen when reheated.
Ingredient swaps
- Make it alcohol-free: Replace the white wine with water for a simpler broth that still carries the butter, garlic, lemon and clam juices.
- Change the herb: Fresh dill can replace parsley for a more aromatic, seafood-focused finish.
Common mistakes
- Do not keep steaming after the clams open: Once the clams have opened, finish the dish promptly; prolonged cooking can make them rubbery.
- Keep the simmer lively: A weak simmer slows the steaming and can lead to uneven cooking. The pot should be tightly covered once the clams go in.
- Handle leftovers carefully: Cool leftovers quickly, refrigerate, and reheat gently in a covered pot just until piping hot.
Equipment you'll need
Ingredients
Instructions
- Scrub the potatoes and cut any larger ones in half. Shuck the corn and cut each cob into 3 to 4 pieces. Slice the sausage into thick rounds, then peel and thinly slice the garlic.
- Put the potatoes in a large pot with the wine, 250 ml water, the salt and pepper. Bring to the boil, then cover and simmer for 10 minutes. Add the corn and simmer, covered, for 5 minutes more.
- Stir in the sausage, garlic and butter and let the butter melt into the broth. Tip in the clams, cover tightly, and steam over a lively simmer for 5 to 7 minutes, shaking the pot once or twice, until the clams have opened. Discard any clams that do not open.
- Finely chop the parsley. Squeeze in the lemon juice, then taste and adjust with a little more salt and pepper if needed. Serve straight away with plenty of the buttery juices spooned over.
Recipe notes
Tips
- Rinse the clams well and discard any with cracked shells; if a clam is open, tap it and only use it if it closes.
- Keep the pot at a steady, lively simmer once the clams go in so they steam quickly and stay tender.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the clams are thoroughly cooked and discard any that do not open.
Substitutions
- Replace Dry White Wine with the same amount of water for an alcohol-free broth.
- Replace Fresh parsley with Fresh dill for a more herby finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. Cool leftovers quickly, then refrigerate; reheat gently in a covered pot with a splash of water just until piping hot, and remove clams as soon as they are hot to avoid toughness.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk Molluscs
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Polenta e Funghi (Polenta with Mushrooms)
Creamy polenta topped with garlic mushrooms and Parmesan
Albóndigas en Salsa de Almendras (Pork Meatballs in Almond Sauce)
Pork meatballs simmered in a smooth almond sauce
Creole Red Beans and Rice with Andouille
Creamy red beans with andouille sausage served over rice
Albóndigas en Salsa de Chipotle (Beef Meatballs in Chipotle Sauce)
Beef meatballs in a smoky tomato and chipotle sauce
Brandade de Morue Nîmoise (Salt Cod and Olive Oil Purée)
Salt cod and potato purée with olive oil and garlic
Air Fryer Cajun Chicken Breast
Cajun-spiced chicken breast cooked in the air fryer.
Modern Tortilla Soup with Chipotle, Chicken and Avocado
Chipotle chicken soup topped with tortilla strips and avocado
Thai Cashew Chicken Stir-Fry
Thai chicken stir-fry with cashews, peppers and oyster sauce
Greek-Style Christmas Pork Roast with Lemon, Garlic and Potatoes
Greek-style pork roast with lemon, oregano and tray potatoes
Stuffed Grape Leaves with Herbed Rice, Pine Nuts and Lemon
Stuffed grape leaves with herbed rice, pine nuts and currants
Bacalhau no Forno (Baked Salt Cod with Potatoes and Olives)
Baked salt cod with potatoes, onions and black olives
Bacalhau à Lagareiro (Roasted Salt Cod with Garlic and Olive Oil)
Roasted salt cod with garlic, olive oil and potatoes
Moules Marinières (Mussels in White Wine)
Mussels steamed in white wine with garlic and parsley
Saint-Jacques à la Crème (Scallops in White Wine and Cream Sauce)
Seared scallops in a white wine and cream sauce
Garlic and Herb Chicken Bake
Baked chicken thighs with garlic, herbs and white wine
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
Spaghetti alle Vongole Veraci (Spaghetti with Clams)
Spaghetti with clams, white wine, garlic and lemon
Amêijoas à Bulhão Pato (Portuguese Garlic Clams)
Portuguese clams in garlic, white wine and lemon sauce
You might also like
Baked Salmon with Hollandaise Sauce
Baked salmon with warm hollandaise sauce
Polenta e Spezzatino (Polenta with Beef Stew)
Creamy polenta topped with slow-simmered beef spezzatino
Sopa de Fideos (Mexican Tomato and Chipotle Noodle Soup)
Toasted fideo noodles simmered in tomato and chipotle broth
Arista di Maiale al Latte (Pork Loin Cooked in Milk)
Pork loin simmered in milk with garlic and sage
Stuffed Peppers with Minced Beef and Rice
Baked stuffed peppers with minced beef, rice and tomatoes
Turrón de Jijona (Soft Almond Nougat)
Soft Spanish almond nougat made with honey and sugar
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
