New England Clambake

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Seaweed - (optional)
6 lbs	2724g / 96oz	Sweet potatoes or yams - (abt 5 oz ea) - scrubbed (small)
6		Corn ears - shucked, husks
		Reserved, silk discarded
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt (if not using seaweed)
4 sections		Fresh thyme
		(or 1/2 tspn dried thyme)
4		Live lobsters - (abt 1 1/4 lb ea)
3 lbs	1362g / 48oz	Live clams
3 cups	711ml	Beer - (2 12-oz bottles)
		(or 3 cups dry white wine)
		Lemon wedges
		Green Mayonnaise - (see recipe)
		Lemon Butter - (see recipe)

Recipe Instructions

Preheat an outdoor grill.

Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack. Add sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Sprinkle with pepper, salt (if using) and thyme.

Add the lobsters. Place the clams, tied loosley in cheesecloth, over the lobsters and the "tester" potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid.

Place the pot on fire grate over a white-hot fire (adding more briquettes first if necessary) or on a stove over high heat. Cook until a strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).

Reduce the stove heat to medium-high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 minutes or until the "tester" potato is tender and the lobsters are bright red.

Discard the seaweed or corn husks. Arrange the lobsters and other ingredients on a large serving platter. Serve with Green Mayonnaise and/or Lemon Butter and lemon wedges.

This recipe yields 4 to 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.