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MainRecipesSeafood | New England Stove Top Clambake

   New England Stove Top Clambake submitted by Aaron Johnson
Want to have a New England clam bake but don't live by the beach? Try this easy to prepare, relatively quick but rich and tasty meal.

Cut the potatoes into halves or quarters, leaving the skin on. Scrub the clams, removing the gristle from the lips of the clams. Remove the husks and the silk from the corn.

In a saucepan add the potatoes to enough water to cover the potatoes, add in a couple pinches of salt. Bring the water to a boil and then let the potatoes simmer on medium for 5 minutes. Remove them from the pan and set them aside.

Next, put half the clams on a double layer of cheesecloth (about 20 inches square) and then fold the cheesecloth to make a flat loose bundle. Tie off the ends with string and then repeat with the remaining clams and the potatoes.

Put a steamer rack into a large lobster pot (approximately 3 inches above the bottom of the pot) and then fill with about 2 inches of water. Boil the water and then turn off the heat. If you can find the rockweed seaweed, cover the steamer rack with a thin layer of it, and then add the lobsters, followed by the clams and potatoes and then cover all of them with another thin layer of rockweed seaweed. Bring the pot to boil quickly and cook for approximately 16 minutes. At the 8 minute mark, put the corn on top of it all.

Serve the corn, potatoes, clams and lobsters on a large platter, giving each person a small ramekin of warm butter for dipping.

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v 1 pound of small red potatoes
v 2 pounds of hard shell clams
v 2 quarts of rockweed seaweed
v 4 medium sized lobsters (1 to 1.25 pounds each)
v 4 ears of corn
v 1 cup of butter, melted

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