Recipe By SandyG
Published May 12th
Prep 20m Cook 25m Additional 10m Ready In 55m
Servings 8 servings Calories 847.3

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.

Recipe Ingredients

  • 2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes
  • 2 teaspoons salt
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
  • 1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
  • 4 (1 1/2) pounds lobsters
  • 48 littleneck clams, scrubbed
  • 4 ears fresh corn, husked and halved crosswise

Cooking Directions

  1. 1 Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
  2. 2 Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
  3. 3 Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
  4. 4 Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

Nutrition Facts

  • Calories 847.3
  • Carbohydrate 44.4 g
  • Cholesterol 286.8 mg
  • Fat 25.4 g
  • Fiber 4.8 g
  • Protein 90 g
  • Saturated Fat 8.7 g
  • Sodium 2389.1 mg
  • Sugar 3.5 g


  1. My husband and I were looking for an easy one-pot recipe for both lobster and clams. Found this in the June edition of the magazine. I was initially concerned with the amount of liquid in the pot as the lobsters weren't fully submerged but it worked out great. We also did this on a pot - Read more ...

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