LOBSTER AND CLAM BAKE RECIPES

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CLAM - LOBSTER BAKE RECIPE - FOOD.COM



Clam - Lobster Bake Recipe - Food.com image

Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering. About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2 ft. aluminum foil will both line and seal pit

Total Time 7 hours 55 minutes

Prep Time 1 hours 15 minutes

Cook Time 6 hours 40 minutes

Yield 8 serving(s)

Number Of Ingredients 6

8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams

Steps:

  • Prepare your favorite clam chowder as an appetizer.
  • Serve clambake with plenty of melted butter, lemons, and watermelon.
  • " Detailed directions below.
  • Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
  • Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
  • Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
  • Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
  • Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
  • Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
  • On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
  • Cover food with remaining wet cheesecloth, then greens.
  • Cover pit with heavy duty aluminum foil.
  • Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
  • Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
  • Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
  • Serve with melted butter and lemon.

Nutrition Facts : Calories 990.1, FatContent 30.8, SaturatedFatContent 8.4, CholesterolContent 357.7, SodiumContent 704.2, CarbohydrateContent 71.1, FiberContent 7.3, SugarContent 9.6, ProteinContent 107.2

ONE-POT CLAMBAKE | ALLRECIPES



One-Pot Clambake | Allrecipes image

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.

Provided by SandyG

Categories     Main Dishes    Seafood Main Dishes    Clams

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 11

2?½ pounds small (about 2-inch diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
½ teaspoon black peppercorns
1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
4 (1 1/2) pounds lobsters
48 littleneck clams, scrubbed
4 ears fresh corn, husked and halved crosswise

Steps:

  • Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
  • Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
  • Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
  • Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

Nutrition Facts : Calories 847.3 calories, CarbohydrateContent 44.4 g, CholesterolContent 286.8 mg, FatContent 25.4 g, FiberContent 4.8 g, ProteinContent 90 g, SaturatedFatContent 8.7 g, SodiumContent 2389.1 mg, SugarContent 3.5 g

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