- 1/2 bushel clams
- Seaweed, for wrapping
- 35 whole potatoes of similar size
- 10 onions, whole
- 35 fresh lobsters, elastic removed from claws
- 35 ears corn, husks on
Rinse the clams well, then soak in fresh water for 30 minutes.
Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes.
Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Thank you! your flag was submitted.