Clam - Lobster Bake

Recipe by Esmie
READY IN: 7hrs 55mins
SERVES: 8
UNITS: US
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DIRECTIONS

  • Prepare your favorite clam chowder as an appetizer.
  • Serve clambake with plenty of melted butter, lemons, and watermelon.
  • " Detailed directions below.
  • Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
  • Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
  • Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
  • Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
  • Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
  • Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
  • On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
  • Cover food with remaining wet cheesecloth, then greens.
  • Cover pit with heavy duty aluminum foil.
  • Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
  • Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
  • Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
  • Serve with melted butter and lemon.
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