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Family Clam Bake

Western.Chefs's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size

Calories 232 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 113.2 mg37.7%

Sodium 271.2 mg11.3%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.5 g5.8%

Sugars 2 g

Protein 28 g56.9%

Vitamin A 7.1% Vitamin C 6.8%

Calcium 4.9% Iron 6.8%

*Based on a 2000 Calorie diet

Family Clam Bake Recipe