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Kat's Clam Bake

 

Fresh clams (about 24)
2 lbs. Fresh mussels (about 30)
Six 1 lb. Fresh lobsters
6 ears of corn on the cob
6 medium onions
6 medium potatoes
½ lb. of butter or margarine
3 lemons cut in wedges
1 loaf of crusty bread or rolls

Clams: Scrub clamshells under cold running water. In a large bowl or pot,
mix four quarts cold water and 1/3 cup salt. Add clams. Soak for about 15 minutes.
Drain and rinse; discard water. Repeat soaking, draining, and rinsing twice.
Then, rinse with clear water. Place in a large bowl, cover loosely with waxed paper and
refrigerate until it’s time to grill.
Mussels: Scrub mussels in their shells under cold running water.
Firmly hold the shell in one hand and pull out the beard that is visible on the
straight side of the shell. Discard the beard. Soak, rinse, and store your mussels the same as the clams.
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Lobsters: To cook, bring eight quarts of water and two teaspoons of salt to a boil.
Holding a lobster, with tongs if you’d like, rinse it under cold running water.
Plunge it, head first, into the boiling water. Cook two lobsters at a time.
Return water to a boil, reduce heat, cover, and simmer for 10 minutes.
Remove lobsters from the water and rinse them in cold water.
Take off the plastic bands or pegs from their claws. Cover loosely with waxed paper
and refrigerate until it’s time to grill.

Pre-Grill Prep Corn: Remove coarse outer husks from corn. Pull back inner
husks and remove silks. Replace inner husks and trim ends close to corn.
Wrap each ear of corn in a 12 inch square of aluminum foil. If you’d like,
completely remove husks and silks and wrap the corn in heavy-duty foil.


Onions: Remove the dry outer skin from onions. Wrap each onion in a 12
inch square of heavy-duty aluminum foil.
Potatoes: Scrub and dry the potatoes. Rub lightly with oil or butter.
Wrap each potato in a 12 inch square of heavy-duty aluminum foil.

Grill Secrets To make a baker for your clambake, use a covered charcoal grill
that measures about 24 x 18 inches with the shelf for the coals being four to six inches
below the cooking rack. Or use a 24 inch round kettle type grill. The grill must have a
snug fitting lid as well as air holes in the bottom.


Fire It Up Determine the amount of charcoal needed by spreading it in a single layer
 with the briquettes slightly overlapping in the grill. Pile the briquettes into a mound, and
light them. If you’re using a commercial starter, follow the manufacturer’s directions.
The charcoal is ready when it is gray, with almost no black showing-about 20 minutes.
Spread coals out evenly in the firebox. Replace the cooking grill, and immediately start your clambake.


Let the Bake Begin Spread foil-wrapped potatoes evenly on the grill.
Cover and cook for 10 minutes. Turn potatoes over. Add foil-wrapped corn and
onions, and space them evenly among the potatoes. Cover and cook for 10 minutes.
Remove the lid and turn the corn and onions. Drain the lettuce leaves and place a
single layer over the foil-wrapped vegetables. Top with your lobsters and clams.
Cover with another layer of lettuce. Immediately replace the lid. Continue cooking
until the clams are open and the potatoes are tender. Check them after 15 minutes and
every five minutes thereafter. Meanwhile, bring a ½ inch of water to a boil in a large pot or Dutch oven.
Place mussels directly in the boiling water or in a steamer basket and set it in the water.
Cover and steam for three to five minutes or until mussels open. Cook one minute longer,
and discard mussels that do not open. Melt butter or margarine in a small saucepan, and if there is room,
 place the pan on the grill to keep it warm.

Freshfish4u.com
Service for Six If you’d like, serve the mussels as a first course while the main course is cooking. Serve with melted butter for dipping and a squeeze of lemon to taste. Place a lobster, several clams, a potato, onion, and ear of corn on each platter or very large plate. Add a small bowl of melted butter and a wedge of lemon to each serving. Be sure to supply lobster or nut crackers, seafood forks, and large bibs and wet napkins. Serve with crusty bread or rolls.