Recipe courtesy of Todd English
Episode: Boston Seafood
Total:
2 hr
Active:
30 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

More from:

Summer Seafood

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Herbed New Potatoes

Recipe courtesy of Ina Garten

Junior's Sugar-Free New York Cheesecake

Recipe courtesy of Junior's Restaurant

Tilapia and Shrimp Tacos with Cabbage Slaw

Recipe courtesy of Food Network Kitchen

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

New England Lobster Roll

Recipe courtesy of David Rosengarten

New England Clam Chowder

Recipe courtesy of Robert Irvine

New England Clam "Chowda"

Recipe courtesy of Allan Fisher|Michael Jacobs

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.