Clams

• What would a clambake be without clams? There are several different types of clams found in New England. Two main types of clams are indigenous to the region: soft-shell and hard-shell clams. Soft-shell clams, known as "steamers" are most often used in a clambake. Hard-shell clams known as quahogs may be used as well. They are separated by size with "littlenecks" being the smallest version and "cherrystones" being the larger version. Generally the clams are served with clam broth and melted butter. Clams are dunked in the clam broth for cleaning and then in the butter before consuming.
  
  

Lobster

• It might seem strange to invite a lobster to a clambake, however, lobsters are usually the star of the show. Most popular are the lobsters fished from the waters of Maine. The meat has a sweet, rich flavor. However, lobsters fished from the waters of Massachusetts, New Hampshire and even Canada can be purchased and served. Much like the clam, they are simply served with melted butter on the side. Unlike clams, lobsters do not need to be cleaned once out of the shell.
  
  

Mussels

• Mussels are sometimes included in a clambake. This is partially due to the fact that mussels are cheaper in price and much more abundant in the waters of New England than clams. They are served in the same manner as clams with broth for cleaning and melted butter for consuming.
  
  

Roasted Potatoes and Corn

• Small red potatoes are usually roasted. Pierced with a fork and sprinkled with just a little sea salt they are served whole. Additionally, corn is roasted and served while still on the cob. Butter is provided to slice and spread on top before consuming.