Here’s How You Throw a Clambake Just Like the One on Below Deck Med

If you watched last night’s episode of Below Deck Mediterranean, you were probably fixated on the clambake that chef Adam Glick threw for Captain Sandy’s Yawn’s friends on Talisman’s al fresco dining table. One word: YUM. The yacht’s guests — who happened to be dear friends of Captain Sandy — hailed from the Hamptons, and were quite familiar with the New England tradition. “That’s perfect because I used to work on a boat in the Hamptons,” Adam said, adding, “I’ve done a few clambakes in my time.” (Below Deck Med airs on Tuesdays at 9/8c.)

Not surprisingly, the chef hit it out of the park, with help from stew Brooke Laughton who created a “Mediterranean fishing village vibe” when it came to décor. Comprised of lobsters, mussels, crabs, clams and steamed corn and potatoes — all of which are doused in herbs and butter — clambakes are traditionally held on a beach, but we think Adam’s version on a boat on the coast of Italy works just fine. “They’ve been to a thousand clambakes, they’re from New England,” said Adam. “Have they ever had a clambake in the middle of the Amalfi Coast? No!”

Craving your own clambake? Below we’ve rounded up what everything you’ll need to host one this summer. And while the steaming pots are important, the serving ware (Crackers! Mallets!) and clean-up items (Bibs! Napkins!) are just as key because clambakes are MESSY. And no one wants to be covered in lobster juice and butter at the end of the night. 

Pick up these must-haves and send out your invites today, because you don’t have too many summer nights left for your soon-to-be annual clambake!