Recipe: Clam-Lobster Bake
Total Time: 7 hours and 55 minutes
- Prep Time: 1 hour and 15 minutes
- Cook Time: 6 hours and 40 minutes
Servings: 8
Ingredients:
- 8 baking potatoes
- 8 sweet potatoes
- 8 ears of corn
- 8 onions
- 8 chicken halves
- 4-8 live lobsters
- 4-8 clams
Nutritional Information (per serving):
- Calories: 990.1
- Fat: 30.8g
- Saturated Fat: 8.4g
- Cholesterol: 357.7mg
- Sodium: 704.2mg
- Carbohydrates: 71.1g
- Fiber: 7.3g
- Sugar: 9.6g
- Protein: 107.2g
Aggregated Rating: 5 (1 Review)
Recipe Keywords:
- Healthy
- Free Of…
- Weeknight
Description:
Even if you don’t live at the beach, you can enjoy an impressive backyard clambake. This recipe transforms your backyard into a seaside haven, substituting a combination of greens and damp cheesecloth for seaweed, firewood for driftwood, and heavy-duty aluminum foil for the traditional sand covering. Approximately 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth act as a moisture-retaining substitute. Three rolls of heavy-duty 37 1/2 ft. aluminum foil both line and seal the pit, creating the perfect setting for this indulgent clam-lobster bake.
Instructions:
- Prepare your favorite clam chowder as an appetizer.
- Serve the 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 a crisscross pattern, line the pit with a double thickness of heavy-duty aluminum foil, followed by a layer of dry rocks about the size of grapefruit. Note: Wet rocks can explode. Build a bonfire on top of the rocks in the pit, using firewood and kindling.
- Let the fire burn for 1.5 to 2 hours or until burned down, and the rocks are hot. Note: Do not use charcoal.
- Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while the fire is burning.
- Wash clams and set aside. Refrigerate lobster on ice. Peel onions and remove ends. Oil the potatoes.
- Once the fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
- On top of the rocks, layer the pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters, and clams.
- Cover the food with the remaining wet cheesecloth, then the greens.
- Cover the pit with heavy-duty aluminum foil. Crimp all sides to the edges of the aluminum foil used to line the pit. Let the food steam cook for 40 to 60 minutes.
- Remove the foods immediately when done. Cooking times will vary depending on the temperature of the rocks.
- Peek at the clams after 40 minutes. If they are open, and the lobsters are bright red, dinner is ready.
- Serve with melted butter and lemon.
This Clam-Lobster Bake is a culinary adventure that brings the flavors of the sea to your backyard, creating an unforgettable experience for family and friends. Enjoy the smoky aroma and succulent seafood as you savor every bite of this delightful coastal feast. Perfect for special occasions or weeknight indulgence, this recipe is a celebration of good food and great company.
