New England Clambake – a delicious recipe with red bliss potatoes, chicken, corn, lobsters, linguica sausage, shell clams. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the potatoes and the chicken thighs in a large pot.
2
Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through.
3
Drain and set aside.
4
In the meantime, light the fire using hardwood charcoal.
5
Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
6
When the coals are red in the center with ash around them, the fire is ready.
7
Put the lobsters and corn on the rotisserie grill.
8
Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams.
9
Cook for 45 minutes.
10
Serve with melted butter.
683
kcal
Calories
20
g
Fat
73
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds red bliss potatoes, 8 chicken thighs, 8 ears corn, 4 (2-pound) lobsters, and more.
Yes, New England Clambake falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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