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Receta New England Clambake

by Global Cookbook

Ingredientes

1 1/2 lb seaweed (optional) 6 sm sweet potatoes or possibly yams - (abt 5 ounce ea) scrubbed 6 x corn ears shucked, husks     reserved, silk discarded 1/4 tsp freshly-grnd black pepper 1/2 tsp salt (if not using seaweed) 4 sprg fresh thyme     (or possibly 1/2 tspn dry thyme)

4 x live lobsters - (abt 1 1/4 lb ea) 3 lb live clams 3 c. beer - (2 12-ounce bottles)     (or possibly 3 c. dry white wine)     Lemon wedges     Green Mayonnaise (see recipe)     Lemon Butter (see recipe)

Direcciones

1. Preheat an outdoor grill.
2. Place a metal steamer rack in the bottom of a 16-qt pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack. Add in sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Sprinkle with pepper, salt (if using) and thyme.
3. Add in the lobsters. Place the clams, tied loosley in cheesecloth, over the lobsters and the "tester" potato on top. Pour beer or possibly wine over. Place a layer of seaweed and/or possibly corn husks on the top and cover with the lid.
4. Place the pot on fire grate over a white-warm fire (adding more briquettes first if necessary) or possibly on a stove over high heat. Cook till a strong gush of steam escapes (about 12 min on the stove, about 35 min on the grill).
5. Reduce the stove heat to medium-high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 min or possibly till the "tester" potato is tender and the lobsters are bright red.
6. Throw away the seaweed or possibly corn husks. Arrange the lobsters and other ingredients on a large serving platter. Serve with Green Mayonnaise and/or possibly Lemon Butter and lemon wedges.
7. This recipe yields 4 to 6 servings.

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