Our New England Style Family Clam Boil
Nothing says “summer ” quite like a quintessential clam boil on the patio surrounded by family sipping crisp white wine. I’ve spent my entire life living on the East Coast where clam boils and clam bakes have always been a traditional part of summer specifically on the Cape/South Coast MA. However, this was the first time I was hosting my own!
Preparing and handling fresh seafood can be a bit intimidatingly, but the recipes were all surprisingly easy and not too overwhelming. Today I’m sharing the recipes I used and my personal top hosting tips from my first clam boil in case you have also been eyeing to put together a similar gathering.
Read on below!
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Tip #1 : Rinse and Repeat
Most seafood distributors will clean the clams before placing them out, but it’s always a good idea to soak and rinse them again at home. By using a few tablespoons of sea salt in enough water to cover the top of the clams, they will expunge any remaining sand debris after soaking for about 30-45 minutes. Rinse again thoroughly and place back in the fridge before cooking.
*Be sure to toss any clams with damaged shells or any already open before cooking to avoid small sharp edges and possibly bad clams.
What I love most about this meal, is that it can be cooked completely using one large pot. Any old pot will do, like this one that was my great grandmothers! For a serving size of 10-12 people I would recommend a 60 quart or similar size stock pot.
*Be sure to remove any clams that did not open after cooking as they are most likely dead.
We paired these Melon Caprese Skewers , this Tropical Strawberry Pineapple Salsa, and this Kale Caesar Salad for a light & sweet contrast with the heavy & savory clam boil. The tropical salsa was a huge hit! Note to self : make double the recipe next time to refill.
We also served some non-seafood items including marinated grilled chicken thighs and ballpark hot dogs for the kids. Dessert featured some assorted handheld pastries from our favorite bakery, Wright’s Dairy Farm - a must visit!
Tip #2: Set the scene
We opted for two tables of six - using our black & cream patio set , and a simple pop up table with my favorite blue and white S&L (serena and lily) dupe bistro chairs.
For the place settings, we went with melamine dinnerware & glassware, reusable bamboo flatware, washable linen napkins and hand towelettes to be able to re-use all of these items (instead of tossing one time use paper plates, napkins, and wet wipes). The lemon moistened towelettes were especially refreshing on this 90 degree August day!
I have also seen others skip the tablecloths and spread newspaper down the center of the table to display the main course for easy serving access and a quick cleanup.
Our serving station featured this bistro table for the welcome sign and this citrus garland, next to another simple pop up table with a cooler tucked underneath for easy access to refreshments. Be sure to set out lots of lemons and small ramekins for dipping sides of the clam broth and unsalted butter as well as a flatware caddy for extra utensils if needed.
Tip #3: Keep the decor simple
Normally, I would encourage the opposite but I really wanted the food to be the main focal point!
Printables: I created these simple nautical designs using Canva Pro for the welcome sign and menu and had them printed using Walmart photo. You could also order something similar on Etsy!
Centerpieces: I trimmed some fresh multicolor hydrangea bunches from the garden at my work and placed them in these simple concrete planters.
Wine Carafe Charms: I found these seashells and knew I wanted to add a beachy feel to the single serve wine carafes. I drilled a hole into the shell and used some twine to tie them around the bottle necks.
Towelette Shell Bowls: These were the perfect nautical touch to add to the table setting and re-use on the patio in the future for serving small snacks or even storing bug spray, sunblock, etc.
Tip #4: Prepare for the elements
Summer festivities can entail some hot & sunny weather and unfortunately, flying insects. This means planning for plenty of shaded areas for dining and lawn games and pest deterrents.
We set up this cream umbrella and this striped umbrella for plenty of shade and then set out our New England Patriots themed cornhole and ring toss to play after dinner for some family fun activities under the naturally shaded area of our yard.
Utilizing insect tents for the serving station are a great way to keep those pesky flies away from the food. I would also recommend having some sunblock, and bug spray on hand as well to keep guests comfortable as the sun starts to go down.
Tip #5: Branch Out With New Recipes
Learn how to make your own New England clam boil, complete with Portuguese sausage using one large stock pot!
PREP TIME 25 minutes COOK TIME 40 minutes SERVINGS 10-12 TOTAL TIME: 65 MINUTES
Ingredients
4 tablespoons olive oil
4 yellow onions sliced
4 tablespoons minced garlic
½ teaspoon whole black peppercorns
3 tablespoons Old Bay Seasoning
Kosher Salt, to taste
2 - 12-ounce bottles beer
3 pounds medium red potatoes, quartered
2 pounds smoked sausage, cut into 1-inch pieces
1 pound breakfast sausage, whole
10 pounds littleneck clams, scrubbed and rinsed
10 ears corn, husked and cut in half
½ cup thinly sliced (about 3) scallions, green and white parts
1 cup parsley, roughly chopped
Lemon wedges
Directions
In a large stockpot over medium heat, add the olive oil, onions, garlic, black peppercorns and season with salt. Reduce the heat to medium low and cook, stirring often, until the onions are soft but haven't browned too much, 6 to 8 minutes. Add the beer and potatoes, and season with more salt. Increase the heat and cook at a high simmer until the potatoes are almost tender, 20 to 25 minutes depending on the size. Add the sausage, nestling each piece into the broth. Top with the clams and corn. Add the Old Bay Seasoning. Cover and cook until the clams begin to open, 10 to 15 minutes.
Using a slotted spoon, divide the clams, sausage and vegetables into serving dishes. Ladle the broth into a bowl and sprinkle the scallions and parsley over the tops. Serve with lemon wedges and unsalted butter for dipping.
Let me know if you try this New England staple this summer and how you enjoyed it! Xo
