OLD FASHIONED MIDWESTERN CLAMBAKE

Old Fashioned MidWestern Clambake image

Provided by Lou Kostura

Categories Seafood

Time 5h

Number Of Ingredients 11

150 clams, cleaned and scrubbed littleneck or middleneck
12 sweet potatoes
12 corn on the cob
3 whole chickens cut in half
3 lb chicken backs and necks
1 lb butter, unsalted
1 large celery head chopped in 4 inch pieces
1/4 c salt
2 Tbsp black pepper
water to cover
10 cheese cloth bags

Steps:

1. Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
2. Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
3. Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
4. Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
5. Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
6. Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.