Individual Clam Bake
|Soft shelled clams in shells||48|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Ears of corn||8|
Thoroughly wash clams in shells.
Rinse off lobsters with salt water.
For chickens, break joints of drumstick, hip, and wing so birds will stay flat.
Brush chickens with the 1/2 cup melted butter; partially cook by broiling over hot coals, skin side down, for 5 minutes.
Turn back husks of corn and strip off silk with a stiff brush.
Lay husks back in place.
Tear off sixteen 3-foot lengths of 18-inch wide heavy foil.
Place 1 sheet crosswise over a second sheet.
Repeat making total of 8 sets.
Lay a handful of rockweed in center of each set.
Cut eight 18-inch squares cheesecloth; place 1 square atop rockweed.
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.