Stovetop Clambake

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  • Yield: 4 servings
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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

  1. 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.