Down East Clam Bake
|Sea salt/Kosher salt||3 Tablespoon|
|Corn on the cob||4|
|Cold water||6 Cup (96 tbs)|
|Lobsters||6 Pound (4 In Number Of 1 1/2 Pound Each)|
|Small red potatoes||1 1⁄2 Pound|
1. Half-fill a stockpot or large bowl with cold water; stir in 1 tablespoon of the salt. Remove the husks from the corn; soak both corn and husks in the salt water for 1 hour. Discard the silks.
2. Using a stiff brush, scrub the mussels and clams under cold running water, removing the beards from the mussels and discarding any shells that have opened. Half-fill another stockpot or large bowl with cold water, stir in the cornmeal, and add the mussels and clams. Let them stand for 15 minutes to disgorge their sand; rinse well.
3. Place a rack in a 20-quart kettle or lobster pot, add the 6 cups of water and the remaining 2 tablespoons of salt, and bring to a boil over high heat. Add the lobsters, cover, and cook for 5 minutes. Cover the lobsters with 1/2 of the corn husks, then layers of the corn and potatoes, then the remaining husks. Cover, return to a boil, then lower the heat and simmer for 20 minutes. Add the mussels and clams, cover and steam 5 to 10 minutes longer or until they open. Serve with hot Portland Popovers.