Todd English's Backyard New England Clam Bake


  • 5 pounds fresh seaweed or rockweed
  • 2 pounds red new potatoes
  • 2 pounds Linguica or chorizo sausage
  • 8 chicken thighs
  • 2 cups drawn butter
  • 8 ears corn
  • 3 lobsters (2 pounds each)
  • + 1 more ingredients
    • 3 pounds steamers or other soft-shell clams

1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked thro...

View full recipe at Epicurious


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