One-Pot Clam Bake

Prep Time:
10 mins
Total Time:
40 mins

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!


  • 1 ¼ cups dry white wine

  • 6 cloves garlic, peeled

  • 2 large shallots, quartered and peeled (root end left intact)

  • 1 ½ pounds small red potatoes

  • Red-pepper flakes (optional)

  • 6 ears corn, shucked and halved

  • 5 dozen clams, scrubbed

  • 2 lemons, quartered

  • 1 pound shell-on extra-jumbo shrimp (16 to 20)

  • 4 tablespoons unsalted butter

  • ½ cup chopped fresh parsley

  • 2 tablespoons chopped fresh oregano leaves


  1. In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.

  2. With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

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