The tradition of an open-fire clambake goes back to my childhood. Every fall, my parents hosted one, and oh my would friends and family love it! My sister and I would line up lobsters on the kitchen floor for races before their fate — something we still laugh about today.
Hosting a clambake in Northeast Ohio isn’t always easy. Some years it’s windy and wet; others, sunny and perfect. But it always feels like fall to me. This year we are Lakeside and can’t wait to see how it turns out!
If you’re up for it (and have a few good helping hands), it’s worth every bit of effort. Messy, cozy, and unpredictable — the kind of tradition that never loses its magic.
Breaking it down – How I do my Traditional open fire Clambake
🔥 The Fire Setup
The heart of every good clambake is the fire. I always start mine early about 2 hrs before cook time— it takes time to build a good coal base. Hubby and BIL took care of the fire while I prepped this year.
When the coals glow steady and orange, it’s time to start layering. We do combo wood and coal fire.
🥔 The Ingredients
I don’t follow a recipe — I follow the crowd. How many we’re feeding, who’s coming, and what’s in season.
My usual lineup:
- Little or middle neck clams (1- 2 dozen per person, I take orders before I order)
- Lobster or Lobster tails (optional)
- Sweet corn (cut in half)
- Red potatoes
- Sweet potato
- Chicken fryers – breast and thigh (1 per person)
- Butter (unsalted)
- Cinnamon brown sugar butter spread for sweet potatoes
- Lemon
- Stock to steam
- White Onion
- Spices (Old Bay, Garlic Powder, Salt, Pepper, paprika and any other favorite seasonings)
- Steam Pot (can be used inside or out)
- cooking nets for clams and all other food in steam pot (ask for extras when ordering from seafood market)
🍽️ Layering & Cooking
Once the coals are glowing and steady, it’s time to start building the layers. Since we are doing open fire we used a metal grate over fire to set steam pot on. In the steam pot start with chicken, next both potatoes go in — they need the most time.
Once the steam pot is over the hot coals poor broth over the chicken, and potatoes. Put on lid and always make sure you have liquid on bottom to prevent burning. You will start to see it steam. Keep lid on 30 minutes, unless you smell burning and need to add more broth or water. Then put corn and clams and more broth over top cook for about 45-1 hr more. Total cook time 1 – 1 1/2hrs.
You’ll start to hear the clams pop, the juices sizzling — that’s when you know it’s ready!
🦞 Optional Lobsters
Growing up, my parents always added lobsters to the bake — it was the highlight of the night. Sometimes we still do it, but I’ve found a few different ways to make it easier.
• Whole Lobsters: If you’re doing whole lobsters, place them in a steamer basket with the clams and corn. Add 20 minutes of cooking time.
• Lobster Tails (my adult shortcut): I usually skip the whole lobster these days and go with tails. Once the clambake is almost finished, I cook the lobster tails separately — about 10 minutes under the broiler, just until the meat turns white and the edges caramelize.
The tails are easier to serve, and they still give that rich, buttery flavor that makes a clambake feel complete.
🍽️ Serving Suggestions & Setup
Once the bake is ready — everyone gathers around, and we always start with the clams and lobster 🦞
I use catering trays with small heat burners underneath to keep everything warm while I plate the food. It helps when serving a crowd and makes it feel a little more like a true fall feast.
For dipping, I always set out small butter warmers — for the clams and the lobster. A squeeze of lemon and it’s pure lake life comfort food.
💬
There’s something about cooking over an open fire that makes everything taste better. Maybe it’s the patience and teamwork or the brisk lake air and smell of campfire. Either way, this will always be one of my favorite fall traditions — part meal, part memory.
I’ll keep adding more photos and updates here as our lakeside clambake evolves!
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