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Anthony's Pier 4 Clambake Special inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Anthony's Pier 4 Clambake Special

Main Course
This traditional New England clambake brings together a bounty of seafood in one spectacular presentation. The preparation technique involves layering ingredients and steaming them together to infuse flavors. Served with drawn butter and broth, this feast celebrates coastal cuisine with a variety of shellfish prepared simply to highlight their natural sweetness.
Prep Time 40 mins
Cook Time 45 mins
Total Time 85 mins
Servings 4

Ingredients

  • 4 whole Live lobsters (1 1/4 pounds each)
  • 24 whole Littleneck clams (Scrubbed clean)
  • 1 lb Mussels (Cleaned and debearded)
  • 1 lb Large shrimp (Shell-on)
  • 12 whole Small red potatoes (Scrubbed)
  • 4 ears Corn on the cob (Husked and halved)
  • 2 medium Onions (Peeled and quartered)
  • 1 cup Unsalted butter (Melted)
  • 2 whole Lemons (Cut into wedges)
  • 4 whole Bay leaves
  • 4 sprigs Fresh thyme
  • 6 cloves Garlic (Smashed)
  • 2 tbsp Seafood seasoning (Old Bay or similar)
  • 2 tbsp Sea salt
  • 2 cups White wine (Dry)
  • 4 cups Water
  • 1/4 cup Fresh parsley (Chopped)

Tools You'll Need

  • Very large stockpot with lid
  • Tongs
  • Slotted spoon
  • Seafood crackers
  • Small bowls for butter and broth
  • Large serving platter

Chef's Tip

To ensure even cooking, arrange the ingredients in layers based on cooking time—potatoes and onions on the bottom, followed by corn, lobsters, and finally clams, mussels, and shrimp on top. This way everything will be perfectly cooked when the shellfish open.

Instructions

  1. In a very large stockpot with a tight-fitting lid, combine wine, water, bay leaves, thyme, garlic, and seafood seasoning. Bring to a boil.
  2. Add potatoes and onions to the pot. Cover and cook for 10 minutes.
  3. Layer corn on top of potatoes. Place lobsters on top of corn, cover and cook for 5 minutes.
  4. Add clams and mussels, cover and cook for 5 minutes.
  5. Add shrimp, cover and cook for an additional 5 minutes or until all shells have opened and lobsters are bright red. Discard any shellfish that remain closed.
  6. Meanwhile, melt butter and divide into small bowls for serving.
  7. When everything is cooked, carefully remove seafood and vegetables to a large serving platter or individual plates.
  8. Strain 2 cups of the cooking liquid into a bowl or small pitcher. This is the clam broth for serving.
  9. Garnish with chopped parsley and lemon wedges.

Plating

For individual servings, place one lobster, 6 clams, a portion of mussels, shrimp, potatoes, and corn on each plate. For family-style service, arrange dramatically on a large platter. Provide each diner with a small bowl of melted butter, a cup of strained broth, lemon wedges, and seafood crackers for the lobster.

Storage & Reheating

Clambakes are best enjoyed immediately. Leftover shellfish should be removed from shells, refrigerated in an airtight container, and consumed within 2 days. Reheat gently with a small amount of butter in a covered pan over low heat.

About This Recipe

A signature offering at Anthony's Pier 4, this New England clambake special brings the traditional beach feast to the restaurant table. The abundant platter celebrates the region's coastal bounty with minimal seasoning to highlight the natural sweetness of freshly caught seafood, creating a memorable shared dining experience.

How did it turn out?

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