Easy Summer Clambake

Ingredients

  • Lemon wedges
  • Chopped fresh parsley
  • 6 ears of corn, husked
  • 6 small onions, peeled
  • 12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed
  • 3 1 ½-pound live lobsters
  • ¼ teaspoon whole black peppercorns
  • + 10 more ingredients
    • 2 small dried bay leaves
    • 6 fresh thyme sprigs
    • 6 large fresh parsley sprigs
    • 2 celery stalks, cut crosswise in half
    • ¼ cup yellow cornmeal
    • 6 dozen littleneck clams, scrubbed
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 3 large garlic cloves, finely chopped
    • 1 cup (2 sticks) butter, room temperature

1. Make herb and garlic butter: Blend all ingredients in bowl. Season butter with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) 2. Make vegetables, sausages, and seafood: Place clams and cornmeal (to help purge clams of sand) in very large bowl or pot; fill with enoug...

View full recipe at SpringPad

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