You dont have to dig a hole in the sands of Cape Cod to enjoy the flavors of a traditional clambake. Heres one you can cook on your grill:
Serves 4 to 6 adults
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)
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.