New England Clambake


1 1/2 pounds seaweed (optional)
6 smalls sweet potatoes or yams - (abt 5 oz ea) scrubbed
6 corn ears shucked, husks
reserved, silk discarded
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon salt (if not using seaweed)
4 sprg fresh thyme
teaspoon (or ½ dried thyme)
4 pounds x live lobsters - (abt 1 ¼ ea)
3 pounds live clams
3 cups beer - (2 12-oz bottles)
cup (or 3 dry white wine)


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.




4.0 servings


Sunday, December 13, 2009 - 1:06am



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