Down East Clam Bake
A traditional Down East clam bake featuring fresh clams, sweet potatoes, corn, and seafood, perfect for outdoor gatherings and summer feasts with rich, oceanic flavors.
Ingredients
Instructions
- Wash and scrub the cherrystone clams until clean and grit-free.
- Place the clams in their shells on the bottom of a large steamer or canning pot.
- Pour in 2 cups of water into the pot.
- Add sweet potatoes, Irish potatoes, onions, chicken breasts, carrots, and ears of corn in the order given.
- Cover the pot and bring to a boil over high heat.
- Reduce heat but maintain the boil and steam and cook the ingredients for about 1 hour.
- Check if the sweet potato is tender; if so, the food is done.
- Add shrimp during the last 30 minutes of cooking.
- Watch to ensure that the water does not cook out completely.
- To serve, place the pot in the middle of the table.
- Arrange each ingredient on individual plates and let clam lovers remove clams and broth as desired.
- Crusty corn bread pairs well with the clam bake.
Nutrition & Diet Analysis (per serving)
323
kcal
16% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).