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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Wednesday 8am-9pm
Thursday - Saturday 8am-10pm

Future Home at:
1897 Front Street,
East Meadow, NY 11554

(516) 394-9001
Opening on Aug. 23rd.
7 DAYS - 8am to 10pm

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261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Wednesday 8am-9pm
Thursday - Saturday 8am-10pm

Future Home at:
1897 Front Street,
East Meadow, NY 11554

(516) 394-9001
Opening on Aug. 23rd.
7 DAYS - 8am to 10pm

Wow come join our team

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

Family Recipes

Stews Clambake

Stew’s Clambake

Impress your guests with a crowd pleasing summertime seafood favorite.

Cook time: 16-20 minutes

Ingredients
1 1/2 lb. Live Fresh & Meaty Lobsters
1/2 lb. Clams, (steamer clams or mussels)
1 Ear of Corn
1/2 lb. New Potatoes, (red or white)
1/2 - 3/4 lb. Seaweed or Rockweed

Directions
  1. To replicate a classic clambake indoors, start by boiling the potatoes for 15 to 20 minutes until tender. Drain well and cool in refrigerator.
  2. Pour one inch of water into a clam-steamer or large kettle. Divide the seaweed/rockweed into four equal parts.
  3. Line the bottom of the steamer with one quarter of the seaweed/rockweed. Place the lobsters on top and then the second portion of seaweed on top of the lobsters.
  4. Cover and steam for 8 minutes.
  5. Add the clams and corn, then the third layer of seaweed/rockweed on top.
  6. Cover and steam for 5 minutes or until the clams start to open.
  7. Add the cooked potatoes and scatter the remaining seaweed/rockweed on top.
  8. Cover and steam for 3-4 minutes.

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