American Clam Bake

Ingredients

• 2 lblittleneck clams$12.39
• 1 lbmussels$4.13
• 1.5 lbsmall red potatoes$2.71
• 4 eachcorn on the cob, halved$2.18
• 8 ozsmoked sausage, sliced$2.84
• 1 cupdry white wine$2.46
• 4 eachgarlic cloves$0.18
• 1 tbspOld Bay seasoning$0.06
• 4 tbspunsalted butter$0.53
• 0.25 cupfresh parsley$0.49
• 0.5 tspkosher salt$0.03
• Total for 6 servings$28.00

Most of the cost is littleneck clams ($12.39) and mussels ($4.13). With oil, spices and staples already at home, the shop drops to about $25.45. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Inspect the clams and mussels under cold running water, scrubbing shells clean and pulling off any beards; tap any open shells firmly and discard any that do not close, as well as any with cracked shells.
2. In a large stockpot over high heat, combine the dry white wine, 1 cup of water, garlic cloves, Old Bay seasoning, and kosher salt, then bring to a rapid boil.
3. Add the potatoes, smoked sausage and halved corn. Cover the pot tightly, lower the heat to medium and steam for 12 to 14 minutes, until the potatoes are just tender when pierced with a fork.
4. Layer the littleneck clams and mussels evenly over the top of the vegetables and sausage. Cover tightly and steam over medium heat for 6 to 8 minutes, until the clam and mussel shells have opened wide.
5. Remove the pot from the heat and discard any clams or mussels that have not opened. Meanwhile, melt the butter in a small saucepan over low heat.
6. Ladle the flavorful steaming broth into mugs or shallow bowls. Arrange the seafood, potatoes, corn, and sausage on a large platter, garnish with fresh parsley, and serve immediately with bowls of melted unsalted butter for dipping.