Old Fashioned Clambake
|Maine lobsters||2 Pound|
|Fresh corn on the cob||12 , husked|
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.