*Requires giant kettle or clambaker,
obtainable in hardware or kitchen shops

8 ears sweet corn
2 gal. cold water mixed with 1/2 cup salt, seaweed or outer corn husks
6 (1-2 pound) live lobsters
8 medium-sized potatoes, scrubbed, but not peeled
6 dozen soft clams in the shell, prepared for cooking, or 2 dozen each clams, oysters
and mussels in the shell, prepared for cooking
2 cups melted butter (no substitute-enjoy life for a day)
1 bottle liquid hot red pepper seasoning

Remove outer husks of corn (save), leaving the clinging inner husks; remove hairy tassels. Soak corn 1 hour in 6 quarts salt water. Pour remaining salt water in a large deep kettle, add a rack and cover with a thin layer of seaweed, or, if unavailable, use the outer corn husks which have been soaked well in salt water. Add lobsters, corn and potatoes (they will take the longest to cook), then top with clams and more seaweed or husks. Cover tightly and bring to a boil; reduce heat so water stays at a slow simmer and steam 45 minutes to 1 hour. Lift out clams (discard clams that do not open) and serve with condiments as a first course. Meanwhile, clambake should be re-covered and allowed to continue steaming until potatoes are tender, which should be by the time everyone has finished the first course. Pile lobsters, potatoes, and corn on huge platters and serve at once with condiments. Set out bibs, lobster crackers and picks and don't forget the napkins!

Fun, Fun, Fun, Fun!!!

Next Main Dish

Main Dish Index

Back to Recipe Menu

Clamkin Home Page