Clambake

1. 1

   Preheat your grill until its fairly hot.

2. 2

   Meanwhile, bring a large pot of salted water to a boil.

3. 3

   Parboil the lobsters for just 3 minutes and then remove.

4. 4

   To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack.

5. 5

   The potatoes and corn go down first since they will take the longest to cook.

6. 6

   Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed.

7. 7

   Put the lobsters on top, along with the kielbasa; cover with more seaweed.

8. 8

   Spread the clams on top and cover with another layer of seaweed.

9. 9

   Finally, set the oysters on the top, and blanket them with a thick layer of seaweed.

10. 10

    As the seafood cooks, the juices will drip down and flavor the corn and potatoes.

11. 11

    Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food.

12. 12

    Cover the grill.

13. 13

    Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours.

14. 14

    Keep a bucket of water handy and check the burlap periodically to make sure it stays wet.

15. 15

    Serve with lemon wedges and melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.