There are many ways to cook this favorite summertime meal, but this method is the easiest and gives you more time to spend with your guests.
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2 lbs. live clams
1 lb. live mussels
1-1/2 lbs. small new potatoes
6 skinless, boneless chicken breast halves
4 sausages, chorizo
4 live lobsters (about 1 lb. each)
6 ears corn
Kosher salt and freshly ground pepper
Rinse the clams, discarding any that don't close tightly when tapped. Rinse and scrub the mussels, pulling off any tough beard and discard any tightly closed mussels.
Bring a large pot of salted water to a boil over high heat, and cook the potatoes until almost tender, about 10 minutes. Drain.
Prick the sausages with a fork and grill briefly to brown, about 3 minutes. Set the chicken and sausages aside.
Create an aluminum-foil disk that will almost cover the top of your grill. Be sure to leave about 3 inches around the perimeter of the disk so heat can circulate up and around the meat.
Layer all of the ingredients onto the grill. Start with the lobsters in the middle, and place the shellfish on each side. Place chicken and sausage around perimeter. Place potatoes and corncobs atop the arrangement of meats.
Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep it warm for dipping.
After 25 minutes open grill to check for doneness. Lobster should be red and antenna should pull from the lobster easily. Turn and prick chicken and sausage and cook for 10 more minutes until cooked.
Arrange the meats on large platters. Place shellfish in large graniteware pot and serve with slices of lemon. Spoon the melted butter into individual serving dishes and let your guests help themselves.
The combination of cold soup and hot shrimp makes this a refreshing dish for warm nights.