Stovetop Clambake

Yield:
4 servings
Ingredients
  • 5 lbs. littleneck clams
  • 2 (1 lb.) lobsters
  • 2 ears corn on the cob, shucked and broken in half
  • 1 lb. red new potatoes, parboiled
  • 2 (12 oz.) bottles beer
  • 2 cups salt water
  • seaweed
Directions
  • Get a charcoal grill going. Lay down a bed of seaweed in a large metal pot or wash tub. Add a layer of potatoes, then corn, then lobsters and finally clams. Pour the salt water and beer over everything. Cover pot with a lid and place it directly down onto hot coals. Cook for about 15-20 minutes. Discard any clams that do not open. Split lobsters in half.


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    Kitchen Clambake

    Recipe courtesy of Ina Garten