New England Clambake Theme Cruises

clamsIf you have never experienced a traditional New England Clambake you are missing out on one of the ultimate summer experiences. New England Clambakes take some of the favorite foods the region is famous for and combines them into one yummy feast. You may be wondering how such a feast came to be and the answer is quite interesting.

How to prepare your own Clambake

Yield: 4 servings


  • 2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons salt)
  • 4 (1-1/2 pound) live lobsters
  • 4 ears of corn, shucked
  • 8 red bliss potatoes
  • 4 pounds steamer clams, soaked to remove sand
  • 1/2 pound unsalted butter, melted


  1. Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water.
  2. Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter in the bottom of the steamer, and nestle the lobsters on top
  3. Cover the lobsters with another layer of rockweed, and position the corn and potatoes on it. Cover the corn with a third layer of rockweed, and scatter the clams over it
  4. Cover the clams wi’th the last of the rockweed. Bring the steamer to a boil over high heat, covered, and steam the “bake” for 30 to 45 minutes, or until the clam shells have opened wide.
  5. Divide the lobster, clams, corn and potatoes between four large platters, and serve with equal portions of melted butter
  6. Discard the rockweed.

When the settlers arrived they witnessed the Native Americans cooking seafood over seaweed and hot stones and interpreted the method to what we know today as the traditional New England Clambake. Throughout the years the New England Clambake has proven to be a joyous tradition used for various celebrations along the New England coastline.

The typical clambake consists of vegetables such as corn and potatoes which on occasion will be joined by sausage and of course it wouldn’t be complete without the clams and lobsters. What is ironic about this New England tradition is that lobster, a modern-day delicacy, was once considered a mark of poverty and served to indentured servants and lower society who went as far as protesting having to eat it as many as 3 times a week. It was not until the mid 19th century when a change in the transportation industry allowed lobster to be shipped from the ports to urban centers that it became a luxury food: which brings us to what we know of lobster as today and consider a staple summer food in New England.

Whether you prepare your clambake on the beach or in a pot, American Cruise Lines highly recommends this scrumptious feast. In fact they love it so much that Clambake themed cruises have been planned for both their Maine Coast and New England Islands cruises. American Cruise Lines hopes you’ll join them for a fun-filled and mouthwatering experience.


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