This traditional clambake with clams, lobster, and corn is conveniently made on the stove-top so you can enjoy it year-round. Salted spinach may be substituted for seaweed.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons
- Salt
- 4 (1-1/2 pound) live lobsters
- 8 ears of corn, shucked
- 4 pounds steamer clams, soaked to remove sand
- 1/2 pound unsalted butter, melted
Preparation:
Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water. Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter in the bottom of the steamer, and nestle the lobsters on top. Cover the lobsters with another layer of rockweed, and position the corn on it. Cover the corn with a third layer of rockweed, and scatter the clams over it. Cover the clams with the last of the rockweed.
Bring the steamer to a boil over high heat, covered, and steam the "bake" for 30 to 45 minutes, or until the clam shells have opened wide. Divide the lobster, clams and corn between four large platters, and serve with equal portions of melted butter. Discard the rockweed.
Yield: 4 servings
Recipe Source: Plimoth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
Bring the steamer to a boil over high heat, covered, and steam the "bake" for 30 to 45 minutes, or until the clam shells have opened wide. Divide the lobster, clams and corn between four large platters, and serve with equal portions of melted butter. Discard the rockweed.
Yield: 4 servings
Recipe Source: Plimoth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
