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Clam Bake


  • 1 pound clams in shell, scrubbed
  • 8 medium red potatoes, scrubbed
  • 1 pound mussels, cleaned and debearded
  • 1/2 pound unpeeled large shrimp
  • 1 (48 fluid ounce) can chicken broth
  • 1/4 cup dry vermouth (optional)
  • 3/4 cup butter, divided
  • 1 loaf french bread


  • Place potatoes in a layer in the bottom of a large pot.
  • Cover with a layer of clams, then mussels, and finally shrimp.
  • Pour in the vermouth and enough chicken broth to fill the pot halfway.
  • You may not need all of the broth, depending on the size of your pot.
  • Cut half of the butter into cubes and place on top of the seafood.
  • Cover with a lid, and seal tightly with aluminum foil.
  • Bring to a boil, then simmer over medium-low heat for 45 minutes.
  • Remove from the heat and carefully remove the foil and lid.
  • Remove the seafood and potatoes from the liquid to serve.
  • Melt 1/2 remaining butter and divide into 4 individual dishes for dipping.
  • Serve with the rest of the butter and french bread.

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