New England Clambake Seafood Boil

New England Clambake

Prep10 minutes
Cook25 minutes
Course Main Course
Variety Fav(s) Seafood Boilers
Cook Type Stove Top
Dish Type Party Food
Quick, Easy, Convenient 1-Dish Meals
Season Fall
Bite Size 3-Bite


  • 8 c. Water
  • 2 c. dry white wine
  • 2 tsp. paprika
  • 2 tsp. celery salt
  • ½ tsp. ground mustard
  • ¼ tsp. cayenne pepper
  • ¼ tsp. black pepper
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 3 lbs. Tasteful Selections® Seafood Boilers Potatoes
  • 1 medium onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 4 (6-8 oz.) lobster tails
  • 4 ears fresh corn, shucked and cut into quarters
  • 2 lbs. little neck clams, cleaned
  • 1 lemon, quartered
  • 1 stick unsalted butter, melted


  • In a large stockpot, bring water, wine, paprika, celery salt, ground mustard, cayenne, black pepper, cinnamon and nutmeg to a boil. Add potatoes, onions, celery, and garlic to the pot, cover, reduce heat to medium-low and cook for 8 minutes.
  • Add lobster and corn, and continue to cook, covered, for 3 minutes. Add clams and lemon and continue to cook, covered, until the clams open and the lobster shells are bright red and the meat is opaque, about 5 minutes. Carefully drain the cooking liquid and discard any clams that remained closed. Pour contents of stockpot out onto a table covered in newspaper, or onto a serving platter. Serve with melted butter.