Stovetop Clambake
1/2 lb. fresh seaweed, rockweed suggested (optional)
6 1.5 lb. live lobsters
1 - 2 tbsp. coarse sea salt (opt.)
6 ears sweet corn, silk and outer layer of husk removed
1 tbsp. lime juice
18 - 20 salt potatoes, scrubbed and unpeeled
3 dozen clams (large steamers) in shell, purged of sand
1 bunch green onions, trimmed
Melted butter for dipping (opt.)
Add water to a large roasting pan with a rack and lid to bottom of rack. Place a layer of seaweed on the rack. Add lobsters in single layer, tails turned toward outer sides of pan. Sprinkle lightly with salt. Layer with seaweed. Cover tightly and bring water to boil. Steam about 20 minutes until lobsters are bright red and small legs pull easily. After about 10 minutes of steaming, lift lid briefly and add corn. Meanwhile, fill steamer pot with basket with enough water to reach the bottom of the basket. Place potatoes in basket, sprinkle lightly with salt, and top with a thin layer of seaweed. Cover pot and bring water to boil. After 15 minutes of steaming, remove lid briefly and add clams and green onions. Cover pot and continue to steam for 6 to 8 minutes, until clams open and potatoes are tender. Serve with melted butter for dipping. Serves 6.
Foods Native to the Americas: Corn, clam, sea vegetables, lobster, potato