Foods of Summer: A World in Flames (May, 1999)


  Backyard New England Clambake

The Chef
TODD ENGLISH of Miramar (1999)

Servings
Serves six to eight.

Ingredients
2 pounds Red Bliss potatoes
6 or 8 chicken thighs
5 pounds fresh seaweed or rockweed (may be ordered ahead from good fish stores)
6 or 8 ears corn, left in the husk, silk removed
3 or 4 2-pound lobsters
2 pounds linguica sausage or chorizo
3 pounds soft-shell clams or steamers

Cooking Instructions
Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light a fire in a Weber grill, using hardwood charcoal. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Place a thick layer of seaweed over the entire grill. Put the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lobsters, and top with the clams. Completely cover with the remaining seaweed. Cover the grill and steam-cook for 45 minutes. Serve with melted butter.







 
 
   
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