Title: New England Clambake for Four
Categories: Seafood
Yield: 4 Servings

1 1/2	lb	Seaweed
6	sm	Potatoes; scrubbed
6	sm	Onions; peeled
6		Ears of corn; shucked, husks reserved, silk discarded
		Salt and pepper to taste
		Dried thyme
4		Lobsters
3	lb	Clams
3	c	Beer; or white wine or water

Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place 1/2 of it on and under the steamer rack. Add potatoes, reserving one for the top as the "tester" spud, and onions. Stand corn along the edge of the pot, stem end down. Sprinkle with pepper, salt (if using) and thyme. Add lobsters. Place clams, tied loosely in cheesecloth, over the lobsters and the "tester" tater on top. Place a layer of seaweed or corn husks on the top, and cover with the lid.

Place pot on the fire grate over a white-hot fire (adding more briquettes first if needed) or on a stove over hight heat. Cook unil a strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill.) Reduce the stove heat to medium high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 minutes or until the tester tater's tender and the lobsters are bright red. Discard seaweed and cornhusks and arrange lobbies and other ingredients on a large serving platter.

Simply Seafood, Summer 1992 MM by Dave Sacerdote

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