Sweet Corn and Seafood Clam Bake

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You don’t need to wait for summer to enjoy our version of the classic Clam Bake with sweet corn!


  • 8 small red-skinned potatoes (about 1 pound)
  • 8 small yellow onions (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 4 lobster tails (6 ounces each), thawed if frozen, or 24 clams, or 1-½ pounds mild white fish such as cod, cut in 4 pieces
  • 4 ears Sunshine Sweet corn
  • Melted butter
  • Lemon wedges


In a large saucepan, combine potatoes, onions, salt, pepper, bay leaf and 2 quarts water. Over high heat, bring the mixture to a boil; cook, covered for 10 minutes.  Add lobster tails; cook for 5 minutes.  Add corn*; continue to cook until lobster meat has turned opaque, 4 to 5 minutes. With tongs, transfer corn, lobster, potatoes and onions to 4 plates, dividing equally. Serve with melted butter and lemon wedges, if desired.

Number of servings (yield): 4 servings