New England Clambake Recipe

New England Clambake Recipe

Ingredients:

4 pcs of small potatoes (baking, sweet or yams); scrubbed clean
24 pcs of clams (in shell, cherrystones); prepared clean
Water (cold)
4 pcs of corn ears (fresh); prepared clean
2 pcs of chickens (broiler-fryer, 2.5 lbs); quartered
1/2 lb of butter (or margarine)
2 pcs of live lobsters (Maine, 1 lb each); prepared clean
4 pcs of onions (small); peeled
Rockweed (or cornhusks)
Lemon (fresh); cut to wedges

Instructions:

Saute the chicken with butter on a skillet till browned. Place a (wire) rack on the base of (very large) kettle w/ tight lid.

Add two cups water then arrange the onions together with potatoes on the rack then cover them with the rockweed, in one layer. Add the corn, then (more) rockweeds, then chicken, and lobsters, then clams on top.

Cover them with the rockweed. Cover the kettle then place above moderate heat; let it steam, at about 75 mins till onions, corn, and potatoes become tender.

Take the clams out then place on a bowl; place chicken, vegetables, and lobsters on a platter.

Ladle the broth onto four bowls then serve as a dip for the clams. Melt the butter to be used as a dip. Serve them with the lemon on the side.

>> New England Clambake Recipe