CLAMBAKE

Clambake image

Provided by Betty Crocker Kitchens

Categories Entree

Number Of Ingredients 14

12 ears of corn, unshucked
12 live lobsters (about 1 pound each)
3 pounds small white onions, peeled
3 pounds red potatoes, washed
4 pounds steamer clams, washed
2 cups margarine or butter, melted
1/4 cup chopped fresh dill weed
2 cups margarine or butter, melted
2 tablespoons lemon juice
2 cloves garlic, crushed
1/2 lemon, seeded
3/4 cup chili sauce
1 teaspoon prepared horseradish
1 clove garlic, crushed

Steps:

Prepare pit for clambake. Peel husks off corn; remove silk. Put 1 inch of water in a 30- to 40-quart stockpot. Place lobsters in pot, followed by onions, corn, potatoes and clams. Cover pot and place on rack in pit. Let water come to a boil (about 30 minutes). Cook with water boiling for 30 minutes or until potatoes are tender. Remove pot from fire; place food on large platters. Serve with sauces.
Dill Butter: Mix margarine and dill weed.
Garlic-Lemon Butter: Mix all ingredients.
Lemony Cocktail Sauce: Place lemon in food processor; process until finely ground. Stir in remaining ingredients. Refrigerate sauce in glass bowl.

Nutrition Facts :