There’s something about a big, steamy seafood pot that just feels like a celebration. This One Pot Clam Bake, inspired by Ina Garten, is one of those recipes I’ve been making for years—and it never fails to impress.

It’s rustic, it’s abundant, and best of all… it’s incredibly simple.

If you’re craving a full-on seafood fest without the stress, this is the recipe you want to save.

The beauty of this dish is that everything cooks together in one big pot—sausage, potatoes, clams, mussels, shrimp, and lobster—all layered and steamed in a gorgeous white wine broth. It’s the kind of meal you bring straight to the table and let everyone dig into.

I served mine with sweet corn on the cob, a fresh heirloom tomato salad with mozzarella and basil, and a drizzle of really good olive oil to start. Honestly? Perfect dinner party energy.

A Quick Cooking Tip (Learn From Me!)

I’ve made this exact recipe for years, but this time around, my seafood came out slightly overcooked. Same method, same timing—so I’m blaming my stove.

The key here is to check early:

• Potatoes should be fork tender
• Clams & mussels should be open
• Lobster should be just cooked through (not rubbery!)
• Shrimp should be pink and firm

Don’t be afraid to shut the heat off early—everything continues steaming in that hot pot.

Ingredients

• 1 1/2 pounds kielbasa or andouille sausage (I used andouille)
• 3 cups chopped yellow onions (2 large)
• 2 cups chopped leeks (white & light green parts only, well cleaned)
• 1/4 cup organic extra virgin olive oil
• 1 1/2 pounds small potatoes
• 1 tablespoon sea salt
• 1/2 tablespoon freshly ground black pepper
• 2 dozen littleneck clams, scrubbed
• 2 dozen steamer clams (I used about 3 lbs)
• 2 pounds mussels, cleaned & debearded
• 1 1/2 pounds large shrimp (shell on, deveined)
• 4 lobster tails
• 2 cups good dry white wine

🍲 Instructions

1. Slice sausage diagonally into 1-inch pieces. Set aside.
2. In a large heavy-bottomed stockpot (16–20 qt), sauté onions and leeks in olive oil over medium heat for about 15 minutes, until softened and lightly browned.
3. Layer ingredients in this order:
   • Potatoes, salt, and pepper
   • Sausage
   • Littleneck clams
   • Steamer clams
   • Mussels
   • Shrimp
   • Lobster tails
4. Pour in the white wine.
5. Cover tightly and cook over medium-high heat until steam escapes (about 15 minutes).
6. Reduce heat to medium and cook another 10–15 minutes—but start checking early!

Once done:

• Remove lobster, cut it up, and crack the shells
• Transfer seafood, sausage, and potatoes to a large serving bowl
• Taste broth and ladle over the top (avoid any sand at the bottom)

How I Served It

• Steamed corn on the cob with butter
• Heirloom tomatoes, fresh mozzarella, basil, and olive oil
• Crusty bread (highly recommended for that broth!)

Serves 6–8… unless you’re like us and go back for seconds (or thirds).
We had four people and plenty left—no complaints here. Seafood leftovers? Yes please.

🔗 Original Recipe Credit

This recipe is adapted from the original:
Kitchen Clambake with Baby Potatoes and Lobster by Ina Garten on Food Network

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