Recipe ingredients
- 4 small baking potatoes, sweet potatoes or yams
- 2 dozen clams in the shell (preferably cherrystones)
- Cold water
- 4 ears fresh corn
- 2 (2 1/2 pound) broiler-fryer chickens, quartered
- 1/2 pound butter or margarine
- 2 (1 pound) live Maine lobsters
- 4 small onions, peeled
- Rockweed or cornhusks
- Lemon wedges
Recipe method
- Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand.
- Place clams in a large bowl. Add cold water to cover and let stand 30 minutes.
- Meanwhile, use scissors to trim off tops of ears of corn.
- Remove a few outer husks from each ear and reserve.
- Turn back remaining husks. Remove and discard silk.
- Replace husks as they were.
- Soak ears and reserved husks in lightly salted water until you are ready to cook the corn.
- In a large skillet, saute chicken, a few pieces at a time, in 2 tablespoons butter.
- Brown chicken on all sides until golden, adding more butter as needed.
- This should take about 10 minutes per side.
- Meanwhile, if you are using lobsters, prepare them.
- Place wire rack in bottom of a very large kettle with tight-fitting lid.
- Pour in 2 cups cold water.
- Arrange potatoes and onions on rack. Cover with a layer of rockweed or cornhusks.
- Add corn, more rockweed, and then the chicken and/or lobster.
- Top with clams. Cover with rockweed or any remaining husks.
- Cover kettle and place over medium heat.
- Steam for 1 hour and 15 minutes or until potatoes, onions and corn are tender.
- Remove clams to a large bowl.
- Transfer chicken, lobster and vegetables to large platter.
- Pour broth into 4 (8-ounce) cups or bowls and serve to dip clams in for flavor.
- Melt butter for dipping clams and lobster.
- Serve with lemon wedges and melted butter.
Other sea recipes:
New England clambake recipe
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