Clambake (Ii)
0s prep 43m cook 43m ready
8 servings A more domesticated “bake” can be prepared in a 20-quart stockpot on a stove or outdoor grill.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds small red potatoes
- 8 bone-in chicken thighs
- Six 1½-pound live lobsters, killed
- 8 ears corn, shucked
- 4 quarts small clams (about 8 pounds), well scrubbed
- Melted butter
Let's Cook
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Step 1.
Add 4 cups water to the largest pot you have and bring to a boil. Add: 2 pounds small red potatoes; 8 bone-in chicken thighs
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Step 2.
Cover, reduce the heat, and simmer gently for 20 minutes. Add: Six 1½-pound live lobsters, killed
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Step 3.
Cover and cook 8 minutes more. Place on the lobsters: 8 ears corn, shucked
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Step 4.
Cook 10 minutes, covered. Add: 4 quarts small clams (about 8 pounds), well scrubbed
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Step 5.
Cover and steam until the clams open, 5 to 10 minutes longer. Serve with: Melted butter
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