Skillet Clambake

By Denise Edmister

Skillet Clambake


Mr. Food


Take a mealtime trip to the seashore with our easy Skillet Clambake. Rain or shine, you can enjoy the tastes of a classic beachside clambake made right on your stovetop!

Serves: 2

Cooking Time: 25 min

  • 3 cups water
  • 6 small red potatoes
  • 1 teaspoon salt
  • 4 ears fresh corn, husked
  • 2 dozen littleneck clams, cleaned
  • 1/4 cup (1/2 stick) butter, melted


  1. In a large deep skillet, combine water, potatoes, and salt over high heat. Cover and cook 18 to 20 minutes, or until potatoes are almost fork-tender.
  2. Add corn and clams. Cover and cook 5 minutes, or until clams open. DISCARD ANY CLAMS THAT DO NOT OPEN. Serve with melted butter for dipping.


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