From America's Test Kitchen Season 4: One-Pot Wonders
A clambake is perhaps the ultimate seafood meal: clams, mussels, and lobster, nestled with sausage, corn, and potatoes, all steamed together with hot stones in a sand pit by the sea. A genuine clambake is an all-day affair and, of course, requires a beach. But we wanted to re-create the great flavors of the clambake indoors, so we could enjoy this flavorful feast without hours of preparation.
A large stockpot was the cooking vessel of choice. Many recipes suggest cooking the ingredients separately before adding them to the pot, but we found that with careful layering, we could cook everything in the same pot and have it all finish at the same time. And we didn’t need to add water, because the shellfish released enough liquid to steam everything else. Sliced sausage went into the pot first (we liked kielbasa), so that it could sear before the steam was generated. Clams and mussels were next, wrapped in cheesecloth for easy removal. Then in went the potatoes, which would take the longest to cook; they were best placed near the heat source, and we cut them into 1‑inch pieces to cook more quickly. Corn, with the husks left on to protect it from seafood flavors and lobster foam, was next, followed by the lobsters. It took less than half an hour for everything to cook—and we had all the elements of a clambake (minus the sand and surf) without having spent all day preparing them.
Serves 4 to 6
Choose a large, narrow stockpot in which you can easily layer the ingredients. The recipe can be cut in half and layered in an 8-quart Dutch oven, but it should cook for the same amount of time. We prefer small littlenecks for this recipe. If your market carries larger clams, use 4 pounds.