Grilling Recipes
Clambake on the Grill Recipe
 BBQ and Barbecue Recipes


Clambake on the Grill

Boiling the lobster separately insures that you won't overcook the delicate meat; when they're done, douse them in melted butter and add them to the bake, so the flavors have a chance to mingle.

Kettle-style grill

3 pounds small red or Yukon gold potatoes

12 to 16 ears of corn, shucked and cut in half

1 medium-sized gunny sack (coffee or rice sacks without dye work best)

1 large roasting pan (disposable is fine, as long as it's sturdy)

3 pounds Portuguese sausage (linguica), sliced thickly

3 dozen littleneck or countneck clams, scrubbed

3 dozen mussels, scrubbed

6 to 8 live lobsters, about 1 pound each

1 pound (2 sticks) of butter, melted

In a large, kettle-style grill, build a fire with hardwood charcoal on the bottom and chunks of wood on the top. Light the fire and allow it to burn down.

Wash but don't peel the potatoes, then place them in a large pot of water. Bring to boil and cook for 8 minutes. Drain.

Refill the pot with water, bring to boil, and add the corn. Cook for 8 minutes, then drain.

When the fire has burned down, push the glowing coals to one side, and place a large roasting pan on the other side, away from the coals.

Open the gunny sack and place it in the roasting pan on the grill. In the gunny sack, layer the potatoes, corn, sliced sausage, clams, and mussels, in that order. Close the grill cover and allow the contents of the sack to cook. Check after about 20 minutes, to see if the mussels and clams have opened up.

In the meantime, bring another large pot (or two, if the pot is not large enough to hold all of the lobsters) of water to a boil, and plunge in the live lobsters. (Freeze them for 30 minutes first to dull their senses, if you like.) Cook until they are bright red, then drain, split in half, and clean the interiors.

When the mussels and clams have opened, empty the contents of the gunny sack into a large pan or bowl, reserving the juices. Put the split lobsters on top of the mussel mixture, and pour melted butter and the reserved juices over all. Serve with crusty bread and coleslaw on the side.

Serves 12

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