New England Clambake Recipe
Ingredients
| Clams in the shell-2 dozen | ||
| Corn-4 ears | ||
| Broiler-fryers-2 (2 ½ pounds size), quartered | ||
| Butter/Margarine | 1/2 pound | |
| Baking potatoes, sweet potatoes or yams-4 small, scrubbed | ||
| Onions | 4 Small, peeled | |
| Rockweed or corn husks-as needed | ||
| Lemon wedges-as needed | ||
Directions
GETTING READY
1) Hold the clam shell under cold running water and scrub with stiff brush to remove sand.
2) Cut corn ears and remove silk from husks and keep them back. Then, remove outer husk of corn.
3) Soak corn in salted water until cooking time.
MAKING
4) Take a large skillet and melt butter. Saute chicken until golden brown from both sides.
5) Take a large kettle and place a wire rack at the bottom and add 2 cups water. Put potatoes and onions on the rack and cover with a layer of rockweed or reserved corn husks.
6) Then, add a layer of corn followed with rockweed or reserved corn husks. Now, put chicken or lobster. Top it with clams and give another layer of rockweed or reserved corn husks.
7) Cover the kettle and steam for 1 hour and 15 minutes or until vegetables are tender.
8) Remove clams and put them in serving plate. Pour the broth in four cups or bowls.
SERVING
9) New England clambake with lemon wedges and melted butter and broth as a dip.
1) Hold the clam shell under cold running water and scrub with stiff brush to remove sand.
2) Cut corn ears and remove silk from husks and keep them back. Then, remove outer husk of corn.
3) Soak corn in salted water until cooking time.
MAKING
4) Take a large skillet and melt butter. Saute chicken until golden brown from both sides.
5) Take a large kettle and place a wire rack at the bottom and add 2 cups water. Put potatoes and onions on the rack and cover with a layer of rockweed or reserved corn husks.
6) Then, add a layer of corn followed with rockweed or reserved corn husks. Now, put chicken or lobster. Top it with clams and give another layer of rockweed or reserved corn husks.
7) Cover the kettle and steam for 1 hour and 15 minutes or until vegetables are tender.
8) Remove clams and put them in serving plate. Pour the broth in four cups or bowls.
SERVING
9) New England clambake with lemon wedges and melted butter and broth as a dip.
Chef
