Food With Soul

Clambake on A Budget

With Chef Patrick Ford

New England knows a thing or two about serving the perfect clambake. LifeWorks: Boston chef, Patrick Ford, shares his budget-friendly spin on the classic boardwalk dish just in time for warmer weather.

New England Clambakes can be extravagant or down-home depending on your style. Our style is to keep the experience light, fun and learn when and where to splurge. That’s why our clambake ditches the big-ticket lobster, for a boiled approach using fresh clams and mussels.

TIP! No need for a fancy big pot, you can simply layer your flavors in several smaller soup pots or stockpots, if that’s what you’ve got in your kitchen.

Chef Patrick Ford’s Clambake on A Budget

Serves: NA servings


  • 1lb (per guest) of cleaned clams (littlenecks or the larger steamers)
  • 1lb (per guest) of cleaned Mussels
  • 2-3 (per guest) small potatoes, red bliss work great
  • ½ onion(per guest, scale according to the size of onion) peeled and halved
  • Bay leaves
  • Thyme
  • ½-1 ear (per guest) Local Corn on the Cob
  • ½-1 link (per guest) of sausage links, chorizo or linguica but hot dogs work too


  1. Simply bring some water and your onions to a simmer, layer on the potatoes, then the already browned sausage links, to heat.
  2. Then lastly add in your clams and mussels and put a lid on for 12 to 15 minutes until your shellfish has popped open.
  3. Serve some drawn butter and big pieces of toasted or grilled bread (baguettes are perfect here but so is Ciabatta or Italian stick bread) on the side.

Less work.

More fun.

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