Nancy Klock’s Clambake for 4

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.

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Time:

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

kettle.

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

Iced beer

Lemon lotus ice cream or sherbet for dessert.

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