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Old Fashioned Clambake Recipe
|Maine lobsters||2 Pound|
|Fresh corn on the cob||12 , husked|
Serving size: Complete recipe
Calories 8837 Calories from Fat 4088
% Daily Value*
Total Fat 462 g711.1%
Saturated Fat 248.1 g1240.5%
Trans Fat 0 g
Cholesterol 3072.3 mg
Sodium 12130.1 mg505.4%
Total Carbohydrates 502 g167.4%
Dietary Fiber 52.7 g210.7%
Sugars 69.6 g
Protein 653 g1305.4%
Vitamin A 451.7% Vitamin C 320%
Calcium 264.7% Iron 1318.1%
*Based on a 2000 Calorie diet
Scrub cherrystone clams well with stiff brush, under running cold water.
Rinse lobsters, steamer clams and seaweed until free of sand.
In 1 quart boiling water, in very large kettle, arrange lobsters first, then corn, pieces of bluefish, cherrystone clams, steamer clams and seaweed, in that order.
Let steam over medium to high heat, covered, 30 to 35 minutes, or until one of pieces of fish is easily flaked with fork, and clams open.
Meanwhile, melt butter; add salt and lemon juice to taste.
With tongs, remove and discard seaweed.
Serve steamers and cherrystone clams first; then bluefish, unwrapped, cut in half; then corn and lobsters, along with butter sauce.
Also, if desired, place double layer of cheesecloth over strainer, on top of large bowl; through it, pour liquid (clam broth) from kettle; serve in mugs.