A Clambake/Not a Clambake

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Writer: Judy Shortsleeve

A Clambake/Not a Clambake

A Clambake/Not a Clambake

Servings: 6


Corn bisque

  • Corn Kernels from 6 corncobs (set aside 4 tablespoons of kernels)
  • 1 Yellow Onion diced
  • 4 Garlic clove minced
  • 2 quarts cream
  • 1/2 cup Creme Fraiche
  • 6 tbsp Creme Fraiche
  • 2 tsp Sweet paprika
  • 1 tsp Cayenne pepper
  • 4 tbsp Butter
  • Salt
  • Chives minced


  • 2 Lobsters steamed and meat removed from shell and cubed
  • 18 Littleneck clams steamed and removed from shells
  • 18 Mussels steamed and removed from shells


Corn bisque

  • In a large saucepan, melt butter and sweat until translucent the onion, garlic, paprika, cayenne, and corn kernels (except the reserved 4 tablespoons). Do not brown.
  • Add cream and corncobs, bring to a boil and simmer for 30 minutes. Remove corncobs, add ½ cup of crème fraiche and salt. Using a blender, blend until smooth. Strain.


  • Divide bisque between 6 bowls. Divide lobster cubes, clams, and mussels in a scattered pattern on top of the bisque. Sprinkle reserved corn kernels over bisque. Garnish with a tablespoon of crème fraiche and chives. Serves 6.


This recipe is from Winslow’s Tavern, 316 Main Street, Wellfleet • winslowstavern.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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Judy Shortsleeve