I love the Julia at Home series. Its casually intuitive feeling is such a stark contrast to the (equally entertaining, but informative in entirely different ways) ATK and CC programs.

We used to have garbage can cookouts with a new metal can over a small fire with a grill for the can to sit on and we added water to the bottom, layered potatoes, chicken, kielbasa, and corn on the cob, covered and let steam for an hour or so. When everyone was drunk it was time to eat. Later, I began to do it in a pot inside for just a few of us. It was faster and no one was drunk. It was much nicer that way. Thanks, Julia. A little walk down memory lane for me. 💕💕💕

i could see the passion behind this recipe. great stuff

I remember this recipe from the TV show many years ago I thought that I had saved it but it disappeared from my videos. I’m really glad you did it again!

Been making this recipe for over 12 yrs when it first aired. Its always a show stopper and fun!

My wife and I have been making this dish since the first time you showed it on America's Test Kitchen. We went big years ago and started making it outdoors in a 160 quart pot. That fits about 3 kielbasa, 4 bags of potatoes, 400 clams 20 corn and 20 lobsters. We also put down a shower curtain on the table and throw all the garbage on there so once everyone is done we just pick up the shower curtain and fold and toss. This recipe has brought us and our friends much joy. Thank you

I could see doing it that way. Not having to carry stuff outside. GREAT COOK!!!!

Made this for the second time tonight and it was phenomenal! Substituted 2lbs super jumbo old bay covered shrimp instead of lobsters and added some fresh tarragon, thyme, and garlic. Came out just as good and the potatoes were to die for with the herbs! This recipe truly changed my life!

It all looks so good!!! You’re a wonderful teacher with fantastic recipes and you make everything look so easy. I’m definitely going to make this one.

I have an actual clambake kettle where you have a bottom spigot for clam broth. 😋

Oh, Julia, this looks like an absolutely delicious clambake and it's so easy to prepare. All of your recipes are so relatable to casual, easy cooking at home. You are an amazing chef!

As the son of a (retired) lobster fisherman, I learned that you can 'hypnotize' a live lobster by rubbing between the eyes gently and consistently for about a minute. (disclaimer: it's not actually hypnosis but I don't know what it's called) Eventually you'll see the eyes glaze over and the lobster goes into an almost comatose state where it lets all the air out of its shell and completely relaxes - to the point that you can balance it vertically on its claws and it just stays there. Not only is this a more humane method of cooking live seafood (if you care about that sort of thing), but it also ensures the lobster doesn't tense up for those last few seconds of its life, guaranteeing easy removal of the meat from the shell, and some of THE finest and most tender lobster meat you can imagine. Of course, the method explained in the video is also quick and painless for the lobster. I've seen that method performed many times. I'm just not accustomed to killing a lobster before cooking it.

I’m surprised that no lemons, garlic, or spices & herbs weren’t added but this looks lovely and worth a try.

OH I'm coming to Julia's house. That looks wonderful! I just love this series at Julia's home.

Julia, I do it practically the same way, Thanks for sharing. My only difference is I add a few ribs of celery and some scallions on top of the kielbasa, build and cook the same way and time (sometimes a couple more minutes) with adding a 1/2 to cup white wine 7 - 8 minutes in. The additional infused flavor in good and broth is awesome. Dry vermouth works well also.

This channel never lets me down ! Thanks !

And she didn't have to bury it all in sand and seaweed. Works for me!

I'm trying this asap. I'm going to season mine and see how it comes out

I love that it's so quick! That looks magnificent! That's going into the back pocket for later!

Love this! Perfect for me and my husband!

You are awesome, the best. I adore to watch you. Your recipes never disappoint me! Thank you! Looking forward for next video 😋😋😋😋😋

Julia. You make it so fun and easy! You're great! Thanks! Gotta try that this summer ☀️

Thanks for the info. I am going to make this with my husband during our beach vacation

Julia, I love your Clam Bake! My birthday is in the Summer too and I Love Clam bakes but I never thought I could make it at home. Thank you for the inspiration. 3:47

Love this!! I will definitely have to try it! Thanks Julia!

Julia your the best , that was such a fun recipe to enjoy !!!

Love your at home series…i found this recipe years ago and now it is a favourite with family and friends…the only change i make is that I occasionally add a bit of white wine to the pot…so good!…Keep up the great work Julia!!!….love you!!!

Man, that tortellini salad and the chicken looks so delicious. Perfect for a summer meal. It’s not a heavy meal on a hot summer in the south and I love that about it! Thank you for sharing.

Fun and delicious! Great video. Thanks Julia 😋

This is truly a special recipe! Thank you for posting this, I’m definitely making this WOW!

Great recipe! Very inspiring. I will cook it this weekend . Thanks

So simple and ingenious. Love this recipe.

Fantastic!! Happy summer. And it’s so fast.

Grate recipe like always blessings

Loved the presentation. I never thought of doing a NE clambake in this fashion. This is my next project.

Wow that's awesome what a beautiful platter

How great...wonderful recipe and easy clean-up! Win..Win!

Awesome

I’ve always wanted to do a clambake and you just make easy….thank you

Well we just finished eating and it was fantastic. My wife says it's a keeper. Will make seafood stock from the shells tomorrow. Great meal!

The lobster came back to life!!! I saw it moving when she put it in the pot!!!!

Wow! Yum......Amazing!! 10 stars

Wow that looks awesome! Looks like a weekend plan 👍🏼

This was awesome and I cant wait to do it whoo hoo Julia

Perfect!

That looks absolutely beautiful, I love mussels, I never had a whole lobster, but I love the tail and claws, I always wanted to try one whole, that was simple enough.

Kielbasa brings all the dogs to the yard 🎶

All proper but Lobsters do require prior cracking and being shelled - e.g. - the claws & knuckles + also the tails! Inevitable that someone might ultimately feel cheated because of only two lobsters fitting inside the hot cauldron - if one were to be feeding a sizable party the portion of lobster might produce a row lol. Good Baguette for all the drippings would be a reasonable demand (my own) 😂

I fucking love you Julia! Thank you so much for bringing joy to so many!

Great idea

Wonderful thank you

YUMMY!!!!!!!!!!!!!!!!!!!!!!!

So good

This is IMHO your vest video yet.

That looks really yummy 😋

Wow, that's the easiest clam back I've ever seen. Thanks Julia.

Clams and mussels go in last not at the bottom of pot for 20 minutes! Thank you for taking off the rubber bands!

Looks really good! No Old Bay? No butter while cooking? Can shrimp be added? If yes, at what stage?

I've never had clam bake. ☹ I like everything in that pot though! Not a huge fan of kielbasa, but having cooked in clam and lobster juice, I'm sure I'd like it a lot more!😋

Yummy!

EZ. Thank you

This is so much simpler than finding enough space for digging a hole with the people gathered 'round it for a beach clambake.

Can you stop by and make that for me please

OUTSTANDING! Sadly, my wife and daughter are horribly allergic to any shellfish...☹

Yum 😋 awww!

Yummy 😋

ATK,, HELLO JULIA,,I USED TO STEAM2 LOBSTERS,,2 EARS CORN, enough for us 2 but now just 1 since my wife has passed on, Your setup looks really good,,,THANKS,!,,🇺🇸🇺🇸🇺🇸🇺🇸

Julia, how do you serve the lobster? In my experience, even cake won't get eaten unless it's cut into pieces.😊 Thanks!

Loved this. But it would be helpful to add a segment on how to break down a lobster thay is grabbed off the platter.

What a unique way of cooking this dish. I would add Old Bay and lemons. Are the mussels and calms over cooked? I usually steam them for five or six minutes. That’s why I’m asking. Very cool great video. Stay well. From Southern California with love ❤️

This looks amazing..it reminds me of a crawfish boil we have in Louisiana. Do you add salt, spices, or seasonings??? I found that quite odd especially bc of the potatoes. It’s funny bc I was like she’s gonna put the salt in here, nope..here, ok here, wait! here, still no seasonings🤷🏽‍♀️

Oh this looks so good. I never knew that water wasn't added. We can't get lobster here but I'm going to make it anyway, without the lobster.

It looks great, but why no seasoning?

Here on the West Coast with our clam et al bakes, we use a large pressure cooker. Using cut sausage, clams, oysters, crab segments, (no mussels !), small quartered potatoes, broken cobs of corn, celery segments, (some sliced carrots), whole medium onions, (maybe a few cloves of whole garlic), and slabs of butter. Layered and "mixed all together" from bottom to 1/2 way, potatoes, corn cobs, celery, (carrots), onion, (garlic), then the top 1/2 with "mixed" corn cobs, clams, oysters, crab segments, and sausage. Atop all of this are the many slabs of salted sweet cream butter. The butter oils/fats, sausage meat juice oils/fats, and shellfish juices drip down and cover all the rest of the cooker ingredients - and steam circulate back up within the pressure cooker. In the end, pour out into tureen bowls with juices, oils, and butters in the dish and all over the ingredients. Fresh bread also provided for holding hot corn cobs, and having hot buttered bread as well. No boiling - only steaming - saving all calories and nutrition - and less time (~20-30 minutes). Sliced lemon wedges and red cocktail sauce on the side. Yum !

How about seasoning a layer or two?

does anyone know if everything needs to fit tight into the pot like that or can i use a bigger pot ?

Do the contents have to be packed that tightly? Can you use a larger pot for the same amount of food?

This looks delicious and so easy, but where is the seasoning? I’m from the south, we usually do boils down here. With lots of old bay, lemon, onions and seasonings.

Ahhhh 😍 looks delicious!!! My lobsters are always “Hermie” lol

熱炒香辣小龍蝦。

We use linguica or chorizo.

If you do not like kielbasa what can you substitute?

Hello friend You can go to home depo buy a gallon of : C L R Calcium ,lime , rust U can keep it under the sink , use 1 to 2 table spoons & rub it on that mineral spots with gloves with scotch bright for 1 or 2 miutes , it shines your pot .😋😊Also you can clean your shower head & etc... It is not sermon just a thought ❤💜

Can I use a lid with a steam vent or will that ruin the dish?

Before the corn layer I started thinking, "We're gonna need a bigger boat.'

How about some old bay seasoning!

I need this… 🤤🧡👌🏻 once I can save a few extra bucks… I’m on it- thank you!

Can I use a pot with more space? Hmmmm, I see an experiment in my future!

I love that you make the last moments of the lobster's life less stressful. Thank you

could you use a dutch oven for this?

I don’t understand all the bitching on here. Can’t you just enjoy the feast. Great job Julia!

I gotta say I was disappointed when the camera didn't cut to a close up of Hazel 😆 I hope they get to be featured more!

So easy. Should show us how to take apart the lobster.

Surprised no seasoning, like a Old Bay…or is that just for “boils” not “bakes”?

I'm a lifelong NYer, 50 years upstate. Clam bakes have always been a thing.

I’ve only ever done a clam bake in a car.

INSPIRED What a feast. This is so simple to make and impressive, it's all about procuring good ingredients. From now on I will dispatch my lobsters in a more respectful way.

Thanks for sharing. I did not know that you don’t have to add any water to the pot! Also what was the side dish you had with it? I saw the corn bread but couldn’t make out what the other side was.

Green bottles means skunked beer.

💙💙💙💙💙💙💙💙