Family Clam Bake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Yogurt-Watercress Sauce
 3 dozen littleneck clams
 1 3-pound bluefish, dressed, with head and tail removed
 Seaweed1 pound
 Water2 Quart
 Lobsters6 1 pound
 Fryer chicken1 2 1/2 pound
 6 ears corn, husks and silk removed
 Lemon-Dill Butter Sauce

Directions

1. Prepare Yogurt-Watercress Sauce; cover and refrigerate.
2. With stiff brush, scrub clams with running cold water until free of sand. Cut bluefish crosswise in half; wrap with double-thickness cheesecloth. Rinse seaweed thoroughly.
3. In very large kettle or clambake steamer (about 7 to 8 gallons), over high heat, heat water to boiling. Carefully, in boiling water, arrange lobster first, then chicken, clams, corn, bluefish, and seaweed, in that order; over high heat, heat to boiling. Reduce heat to medium; cover and cook 25 to 30 minutes, until fish flakes easily when tested with a fork and clams open, frequently lifting lid to let steam escape to prevent water from boiling over.
4. Prepare Lemon-Dill Butter Sauce.
5. To serve, remove seaweed and discard. Remove cheesecloth from bluefish; cut fish into serving-sized pieces. Discard any clams that remain unopened. Strain broth in kettle through double thickness of cheesecloth.
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