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Source: America's Favorite Food Associations

New England Clambake
An easy and delicious dish!
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 60 minutes
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1 1/2 pounds seaweed
6 sweet potatoes, scrubbed
6 frozen corn ears, shucked
1/4 teaspoon fresh ground black pepper
4 sprigs fresh thyme
4 lobsters, live
3 pounds clams, live
3 cups beer
Lemon wedges
mayonnaise, green
lemon butter sauce

Preheat an outdoor grill.

Place a metal steamer rack in the bottom of a 16-quart
pot at least 10 inches in diameter. If using seaweed,
place half of it on and under the steamer rack. Add
sweet potatoes (reserving 1 for the top as a "tester")
and onions. Stand corn along edge of pot, stem end
down. Sprinkle with pepper, salt (if using) and thyme.
Add the lobsters. Place the clams, tied loosley in
cheesecloth, over the lobsters and the "tester" potato on
top. Pour beer or wine over. Place a layer of seaweed
and/or corn husks on the top and cover with the lid.

Place the pot on fire grate over a white-hot fire (adding
more briquettes first if necessary) or on a stove over
high heat. Cook until a strong gush of steam escapes
(about 12 minutes on the stove, about 35 minutes on
the grill). Reduce the stove heat to medium-high (leave
the outdoor fire as is) and start timing. Steam-cook for
about 15 minutes or until the "tester" potato is tender
and the lobsters are bright red. Discard the seaweed or
corn husks. Arrange the lobsters and other ingredients
on a large serving platter. Serve with Green
Mayonnaise and/or Lemon Butter and lemon wedges.

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