Recipes Ingredients Meat & Poultry Pork Recipes Stovetop Clambake 4.2 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 20, 2019 Print Share Share Tweet Pin Email Photo: Raymond Hom Yield: 6 to 8 Serves Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first—and the whole meal is ready in just over half an hour. Ingredients 2 large or 3 medium onions, cut into large wedges 6 garlic cloves 1 bottle pale ale or medium-bodied beer 1 cup water Fresh seaweed, well rinsed, for layering (optional) 1 ½ pounds small new potatoes (white, red, or a combination) 1 pound hot dried chorizo, cut into ½-inch pieces Coarse salt 3 lobsters (1 ½ pounds each) 36 littleneck clams, scrubbed well 4 ears corn, husked and halved 2 pounds mussels, debearded and scrubbed well 1 ½ pounds large shrimp (about 30), shell-on 2 tablespoons unsalted butter (optional) 2 lemons, halved Directions Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake. Cook's Notes The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot. Print