Roasted New England-Style Clam Bake
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Roasted New England-Style Clam Bake

Prep: 15 minutes
Roast: 55 minutes • Serves: 8

1-1/2 packages (24 ounces each) petite red potatoes
3 tablespoons olive oil
1 tablespoon Old Bay® seasoning
2 teaspoons chopped fresh thyme
2 pounds lobster tails (about 5 ounces each), thawed if necessary
1 medium onion, halved and coarsely chopped
2 pounds cooked lobster claws and arms, thawed if necessary
2 pounds littleneck clams
2 pounds mussels
1 pound raw 16-20 count shell-on shrimp, thawed if necessary
4 medium ears fresh corn, husks and silks removed, halved crosswise
1 cup dry white wine
1/2 cup (1 stick) unsalted butter, melted
Fresh dill sprigs and/or lemon wedges for garnish (optional)

1. Preheat oven to 425°. In large roasting pan, toss potatoes, 1 tablespoon oil, 1 teaspoon seasoning and thyme; roast 30 minutes or until al dente. Add lobster tails and onion; roast 5 minutes. Add lobster claws, clams, mussels, shrimp, corn, wine and remaining 2 tablespoons oil; toss, cover tightly with aluminum foil and roast 20 minutes or until shrimp and lobster turn opaque throughout, and clams and mussels open.

2. In small bowl, stir butter and remaining 2 teaspoons seasoning; drizzle over clam bake mixture. Serve clam bake on very large platter or covered surface garnished with dill and/or lemon wedges, if desired.

Approximate nutritional values per serving
(about 2 pieces lobster, 3 clams, 6 mussels, 1 piece corn, 2 potatoes):
508 Calories, 21g Fat (9g Saturated), 250mg Cholesterol,
1479mg Sodium, 31g Carbohydrates, 3g Fiber, 42g Protein