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Old Fashioned Clambake

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Ingredients
  Bluefish 3 Pound
  Cherrystone clams 24
  Maine lobsters 2 Pound
  Steamer clams 24
  Seaweed 1 Pound
  Fresh corn on the cob 12 , husked
  Butter/Margarine 1 Pound
  Salt To Taste
Directions

About 1 1/2 hours before serving: Rinse bluefish in running cold water; cut into 3 equal pieces; wrap each in cheesecloth, envelope style, then set aside.
Scrub cherrystone clams well with stiff brush, under running cold water.
Rinse lobsters, steamer clams and seaweed until free of sand.
In 1 quart boiling water, in very large kettle, arrange lobsters first, then corn, pieces of bluefish, cherrystone clams, steamer clams and seaweed, in that order.
Let steam over medium to high heat, covered, 30 to 35 minutes, or until one of pieces of fish is easily flaked with fork, and clams open.
Meanwhile, melt butter; add salt and lemon juice to taste.
With tongs, remove and discard seaweed.
Serve steamers and cherrystone clams first; then bluefish, unwrapped, cut in half; then corn and lobsters, along with butter sauce.
Also, if desired, place double layer of cheesecloth over strainer, on top of large bowl; through it, pour liquid (clam broth) from kettle; serve in mugs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
36

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