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  • Weyand's Chef

Indoor Clambake


4 mesh bag measuring 12 inches square

(about the size of a 5 pound onion bag)

4 gallon or larger kettle with a tight fitting lid

Steamer rack or rockweed seaweed


1/4 cup spiced seafood salt (from ingredient mix below)

1/2 cup kosher salt

1/4 cup packed brown sugar

2 tablespoons ground black pepper

8 medium new potatoes

4 ears of corn, shucked

1 1/2 pound mussels, scrubbed, debearded, and rinsed

2 pounds steamers, scrubbed well

1 pound kielbasa, cut into 4 peices

4 live lobsters, 1- 1 1/4 pound each

5 extra large eggs in the shell

1 lemon, cut in 4 wedges

4 oz or more unsalted butter, melted slowly over medium heat until boiling and then salted to tast with kosher or sea salt


Boil or steam the potatoes until fully cooked, abotu 20 minutes, cool, then refrigerate. Place your large kettle on the stove and add one inch of salted water. Use the rack or seaweed to elevate the clambake above the water. Cover and bring the water to a boil. When the pot fills up with steam, add 2 tablespoons of the spiced salt to the water. Bring to a rolling boil anf cover tightly.

Meanwhile, divide the potatoes, corn, mussels, steamers, and sausage among the mesh bags. Place the lobsters in the bags (take offf the rubber bands carefully, or wait until they are cooked to remove) Right before you add the lobsters to the pot, add one agg to each bag. Seal the bags, then gently place them in the pot. Place the extra egg in the center where you can easily retrieve it. Cover the pot tightly and steam the “bakes” for about 20 minutes. Remove the egg and crack it open- if it is hard-boiled, the clambakes are cooked!

Put each bag on a large plate and use a knife or scissors to cut it open through the center. Spread out the food and sprinkle lightly with the remaining 2 tablespoons spiced salt. Serve with the lemon wedges, the butter, and some of the broth from the pot in seperate cups.

Recipe obtained from the cookbook “The Summer Shack Cookbook” by Jasper White.

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