By Leslie Bilderback 08/01/2010
For this recipe you will need an 8-quart stockpot, a barbecue or outdoor grill, charcoal briquettes and wood chips that have been soaked in water for 30-60 minutes.
For this recipe you will need an 8-quart stockpot, a barbecue or outdoor grill,
charcoal briquettes and wood chips that have been soaked in water for 30-60 minutes.
8 red new potatoes
4 ears corn, cut in half
2 (1-to-2-pound) live lobsters
2 pounds linguica, chorizo, andouille or Polish sausages
1 dozen live littleneck or cherrystone clams
1 dozen live oysters
Melted butter and really good bread
1. Light the coals inside a barbecue and let them burn until white hot. Meanwhile, place potatoes in stockpot and fill with water halfway. Place over high heat and bring to a boil for 15 minutes. Add corn and lobsters, return to boil and cook for another 10-15 minutes, until lobsters are red. Drain and set aside vegetables and lobsters.
2. Spread out white-hot coals and cover evenly with soaked wood chips. On the barbecue rack, make an even layer of linguica, lobsters and vegetables. Layer the clams and oysters on top of the first layer. Close the barbecue lid, open a vent and cook for a half-hour, until shells open. Serve with bread and lots of melted butter.
Clam Bake Variations:
Oven Clam Bake: Preheat the oven to 400˚. Slice the linguica in 2-inch pieces and sauté in butter until brown. Layer a roasting pan with the vegetables, lobster, linguica, clams and oysters. Cover tightly with foil and bake 30 minutes, until the shells open.
Crab or Shrimp Boil: In an 8-quart stockpot, boil linguica and corn. Cut 2 onions into wedges and add a packet of crab boil and a crab or one-half pound of shrimp per person. Cook until shellfish is pink. Drain and serve with crusty bread and melted butter.
Ohio Clambake: Along the shores of Lake Erie, they boil clams, a chicken, sweet potato and corn together in a pot. They don't add seaweed, and they don’t spell it as two words.
The Real Thing: Dig a pit in the sand about 4 to 5 feet deep and 2 to 3 feet wide and line the bottom with rocks. Gather driftwood and build a fire on the rocks. Keep it going for several hours, so the rocks get really hot. Spread out the coals and, using a few more rocks, place a rack or metal plate of some kind just above the coals. Gather up some seaweed, spread it on the rack and cover it with the potatoes and corn. Pile on more seaweed and drop in the live lobsters and sausages. More seaweed and then add the oysters and clams. More seaweed, then top it off with a wave-soaked tarp and let it steam for a couple of hours. When the shellfish open, it’s time to eat. If you eat in your bathing suit you can rinse off all the butter by taking a swim.