Todd English's Backyard New England Clam Bake

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   1.

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   Place the potatoes and chicken in a large pot; cover with salted water.

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   Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top.

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   (The potatoes should be soft but not cooked through.)

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   2.

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   In the meantime, prepare coals in a barbecue grill with a fitted lid.

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   Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.

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   When the coals are ready, they will be red in the center and the edges will be ash.

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    Place a layer of seaweed (about 4 inches deep) over the entire grill.

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    Place the lobsters in the center of the seaweed and surround with the corn.

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    Arrange the potatoes, chicken and sausage in layers atop the lobsters.

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    Top with the clams.

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    Cover completely with the remaining seaweed.

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    Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.

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    4.

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    Serve immediately with drawn butter, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.