Nancy Klock’s CLAMBAKE — for 4
Seaweed, washed thoroughly and stored in a cool place
4 scrubbed Idaho potatoes, wrapped in foil
2 chickens in parts, each part wrapped securely in cheesecloth
2 1 1/2 lb. lobsters, rinsed well
4 ears fresh corn, husked and wrapped in foil
24 steamer clams
More lobsters, fewer chickens, if everyone likes lobsters.
0:00 — Add a quart of water and a light layer
of seaweed to the bottom of a large
kettle. Place over high heat.
0:02 — Add potatoes and more seaweed; cover
0:15 — Add chickens and seaweed; cover kettle.
1:00 — Add lobsters and seaweed; cover kettle.
1:07 — Add corn; more seaweed not necessary
1:27 — Add clams and cover; Steam.
(Note: if clams are doubtful, add
sooner so they can cook 20 minutes.)
1:37 — Ready to serve.
Use butter and kettle liquid as dip.
Accompaniments: Mixed salad
Chilled rosė wine
Lemon lotus ice cream or sherbet for dessert.
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