Eastern Shore Clambake Platter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A coastal-inspired platter featuring steamed clams, mussels, and shrimp, served with a creamy corn and potato salad and crusty bread. This american-inspired beef ready in about 50 minutes pairs clams (neck or littleneck), mussels (blue), shrimp (large, peeled and deveined) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 30 min Cook: 20 min Serves 6 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or use a large pot with a steamer basket. Scrub clams and mussels thoroughly, discarding any that are open. In a large bowl, combine 2 lbs clams, 1.5 lbs mussels, and 1 lb shrimp. Toss with 2 tbsp lemon juice and 1 tbsp olive oil.
  2. Step 2: In a separate pot, bring 4 quarts water to a boil. Add 2 cups whole kernel corn and 1.5 lbs small red potatoes. Cook for 15 minutes until tender. Drain and set aside.
  3. Step 3: On the grill, place the seafood in a heatproof container or directly on the grill grates. Cover with a lid or aluminum foil and steam for 10-12 minutes until the clams and mussels open. Discard any that remain closed.
  4. Step 4: For the salad, mix 1/2 cup mayonnaise, 1/2 cup grated celery, and 1/4 cup finely chopped green onions. Add the cooked corn and potatoes, and toss to coat. Season with salt and pepper.
  5. Step 5: Serve the seafood hot with the corn and potato salad, accompanied by crusty bread and slices of lemon for squeezing.

Frequently asked questions

How long does Eastern Shore Clambake Platter take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eastern Shore Clambake Platter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep clams (neck or littleneck) from drying out.

Can I substitute ingredients in Eastern Shore Clambake Platter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eastern Shore Clambake Platter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Eastern Shore Clambake Platter?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes