STOVE-TOP CLAMBAKE
Make and share this Stove-Top Clambake recipe from Food.com.
Provided by Chuck Hughes
Categories Lobster
Time 50m
Yield 2 hefty servings
Number Of Ingredients 11
Steps:
- Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
- Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
- Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping.
- Cook's Note:.
- *The seaweed will act as the steaming bed. If you can't find seaweed, you can make a steaming bed with rocks.
Nutrition Facts : Calories 1822.5, Fat 40.7, SaturatedFat 12.2, Cholesterol 1005, Sodium 19977.3, Carbohydrate 189.3, Fiber 26.2, Sugar 21.5, Protein 186.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
