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Prepare a Traditional New England Clam Bake

You don’t have to dig a hole in the sands of Cape Cod to enjoy the flavors of a traditional clambake. Here’s one you can cook on your grill:


Serves 4 to 6 adults


Ingredients

1 pound seaweed (optional)

ss=MsoNormal>6 small sweet potatoes or white potatoes, scrubbed, not peeled


ss=MsoNormal>2 sweet onions, quartered


ss=MsoNormal>6 ears of corn with the silk taken out and outer layers of husks reserved


ss=MsoNormal>4 live lobsters (about 1.5 lbs. each)


ss=MsoNormal>3 pounds live clams or mussels (pick your favorite kind)


ss=MsoNormal>4 sprigs of fresh thyme


ss=MsoNormal>3 cups beer or dry white wine


ss=WPDefaults>Salt and pepper to taste (omit salt if using seaweed)


ss=WPDefaults>
Directions 


• Preheat outdoor grill.


ss=MsoNormal>• Place metal steamer rack at the bottom of a 16-quart pot.


ss=MsoNormal>• Place half of seaweed under the steamer rack.


ss=MsoNormal>• Add potatoes – except one – and onions.


ss=MsoNormal>• Stand corns pointing up along the edge of the pot. Sprinkle with pepper, salt and thyme.


ss=MsoNormal>• Add lobsters.




• Place clams, tied loosely in cheesecloth, over the lobsters and place the remaining potato on top as a “tester.”


• Pour beer or wine over food and layer the remaining seaweed or corn husks on top.


• Cover with tight-fitting lid.


• Cook over a hot fire until a strong gush of steam escapes (about 35 minutes on the grill, 12 minutes on the stove top).


• Then cook about 15 more minutes or until the potato on the top is tender and the lobsters are bright red.


• Discard seaweed and corn husks and arrange food on large serving platter.


• Serve with lemon wedges, melted butter and plenty of napkins.


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