Individual Clam Bake
|Soft shelled clams in shells||48|
|Live lobsters||8 (Whole Live Oysters)|
|Broiler fryer chicken||10 Pound, halved (4 Ready To Cook Chickens, 2 1/2 Pound Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Ears of corn||8 (Whole Corn Ears)|
|Rockweed||1 Bunch (100 gm)|
|Butter||1 Pound, melted|
Thoroughly wash clams in shells.
Cover with salt water (1/3 cup salt to 1 gallon water); let stand 15 minutes.
Rinse; repeat twice.
Rinse off lobsters with salt water.
For chickens, break joints of drumstick, hip, and wing so birds will stay flat.
Brush chickens with 1/2 cup melted butter; broil over hot coals, skin side clown for about 5 minutes.
Turn back husks of corn and strip off silk with a stiff brush.
Lay husks back in position.
Tear off 3-foot lengths of 18-inch wide heavy foil.
Place 1 sheet crosswise oxer another sheet.
Repeat making total of 8 individual packages.
Lay a handful of rockweed in center of each package.
Cut eight 18-inch squares cheesecloth; place 1 square atop rockweed in each package.
For each package arrange the following: 6 live clams in shells, 1 live lobster, 1 precooked chicken half, and 1 ear of corn.
Securely tie cheesecloth, opposite ends together.
Seal the foil, opposite ends together, using the drugstore wrap.
Place on grill, seam side up, over hot coals and cook for 45 minutes.
To test for doneness, the chicken drumstick should move up and down easily in socket.
When the chicken is done, the clambake is ready.
Serve with individual cups of hot melted butter.