STUDIO CITY ( — June is National Seafood Month!

Chef Kurt Schaeffer from Back Bay Bistro in Newport Beach visited the KCAL9 studios Friday to show viewers how to make a Clam Bake.

The Back Bay Bistro is a contemporary 199-seat dining establishment featuring a number of innovative design elements including large gilded framed mirrors, comfortable wicker chairs, lounge seating in the bar and a sophisticated retractable awning giving the restaurant a “convertible roof.”

Each Wednesday night during the summer, it offers fun family-style dining at its weekly Clam Bake featuring clams, mussels, Dungeness crab, lobster and shrimp steamed fresh and served from pot to table at $19 a plate.

Clambake recipe

Recipe is for one individual bag

8 to 10 clams
8 to 10 mussels
One each lobster claw
Two large king crab legs
Two each jumbo shrimp shell on
To each New Zealand Green lip mussels
One ear of corn
2 or 3 red potatoes
1 mesh bag

Before assembling bags fully precook the red potatoes and corn. Slightly precooked lobster claw.
(Boiling is fine ) Cut king Crab legs 3 to 4 inches long. Wash clams and mussels. In the mesh bag now add all the clam bake ingredients.

Seasoned Boiling water
2 gallons water
1 pound salted butter
Quarter cup Cajun seasoning
Three lemons quartered
6 to 7 garlic cloves
Three celery stocks medium chopped
One onion rough chopped

Add water too heavy gauge stockpot then add Cajun seasoning stir Fully. Add remaining ingredients bring to a soft boil.

Using a hook place bag into the boiling water for about eight minutes or until all clams and mussels have opened. Remove from bag place into a bowl serve with drawn butter and lemon wedges.