Clambake
Beach clambakes are a blast. They make me think of Annette Funicello, who I still find very attractive. Anyway … Lobsters, clams, and corn all steamed in seaweed: For me, it’s the perfect summer party. Even if you can’t get to the beach, you can still pull off a great clambake in your own backyard. Be sure to ask your fish guy for some seaweed. Lobsters come in crates packed with this stuff, so he should be able to give you some. Parboil the lobsters to kill them first before putting them on the grill. Alternatively, you can just split the bodies down the middle to kill them and skip the boiling step.
Recipe information
Yield
serves 4 to 8
Ingredients
Preparation
Preheat your grill until it’s fairly hot. Meanwhile, bring a large pot of salted water to a boil. Parboil the lobsters for just 3 minutes and then remove. To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack. The potatoes and corn go down first since they will take the longest to cook. Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed. Put the lobsters on top, along with the kielbasa; cover with more seaweed. Spread the clams on top and cover with another layer of seaweed. Finally, set the oysters on the top, and blanket them with a thick layer of seaweed. As the seafood cooks, the juices will drip down and flavor the corn and potatoes. Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food. Cover the grill. Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours. Keep a bucket of water handy and check the burlap periodically to make sure it stays wet. Serve with lemon wedges and melted butter.
