Diane Henderiks' Backyard Clambake

Recipe Courtesy Diane Henderiks

skill level

Easy

time

30-60min

servings

cost

Who doesn't love a clambake?

things you'll need.

ingredients

Seaweed or rockweed
soaked in waterBanana leaves2 dozen steamer clams (more if you'd like)2 dozen fresh mussels4 medium red potatoes4 ears of corn
cut in half4 live lobsters8 extra large shrimp (11-15)
peeled
deveined
tails on4 links of turkey sausage
grilled or baked until done3 lemons
cut into wedges4 tablespoons melted butter

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients Seaweed or rockweed, soaked in water

instructions Get your charcoal coals glowing or heat grill to high. Wash the clams, mussels and potatoes thoroughly. Spread out a layer of seaweed across the grill.
step 2

ingredients 4 medium red potatoes
4 ears of corn, cut in half

instructions Top seaweed with corn and potatoes.
step 3

ingredients 4 live lobsters

instructions Place lobsters on top of corn and potatoes.
step 4

ingredients 2 dozen steamer clams (more if you'd like)
2 dozen fresh mussels
8 extra large shrimp (11-15), peeled, deveined, tails on

instructions Top with clams, mussels and shrimp.
step 5

ingredients Banana leaves

instructions Cover clambake with banana leaves or another layer of seaweed. Close lid and roast for 30 minutes.
step 6

ingredients 4 links of turkey sausage, grilled or baked until done

instructions If using sausage, add now, continue to cook for another 15 minutes.
step 7

ingredients 3 lemons, cut into wedges
4 tablespoons melted butter

instructions Toss any unopened clams or mussels. Lobster is done when it turns red and you can twist the small legs and antennae. Meat should be firm when done. Serve immediately with drawn butter and lemon wedges.
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