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Family Clam Bake

Western.Chefs's picture
Ingredients
  Yogurt watercress sauce 2 Tablespoon
  Littleneck clams 3 Dozen
  Bluefish 3 Pound, dressed, with head and tail removed
  Seaweed 1 Pound
  Water 2 Quart
  Lobsters 6 Pound (6 In Number, 1 Pound Each)
  Broiler fryer chicken 2 1⁄2 Pound, cut up (1 In Number)
  Ears of corn 6 , husks and silk removed
  Lemon dill butter sauce 2 Tablespoon
Directions

1. Prepare Yogurt-Watercress Sauce; cover and refrigerate.
2. With stiff brush, scrub clams with running cold water until free of sand. Cut bluefish crosswise in half; wrap with double-thickness cheesecloth. Rinse seaweed thoroughly.
3. In very large kettle or clambake steamer (about 7 to 8 gallons), over high heat, heat water to boiling. Carefully, in boiling water, arrange lobster first, then chicken, clams, corn, bluefish, and seaweed, in that order; over high heat, heat to boiling. Reduce heat to medium; cover and cook 25 to 30 minutes, until fish flakes easily when tested with a fork and clams open, frequently lifting lid to let steam escape to prevent water from boiling over.
4. Prepare Lemon-Dill Butter Sauce.
5. To serve, remove seaweed and discard. Remove cheesecloth from bluefish; cut fish into serving-sized pieces. Discard any clams that remain unopened. Strain broth in kettle through double thickness of cheesecloth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday

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