NEW ENGLAND CLAM BAKE
Boston Beanery Restaurant Recipe
3 dozen steamer clams (or more)
6 baking potatoes
6 medium onions
6 ears of corn (in their husks)
6 live lobsters
some seaweed or rockweed (if you can get it)
12 pieces of 18" X 36" cheesecloth
12 pieces of heavy duty aluminum foil
Wash the clams and potatoes thoroughly. Peel the onions and carefully remove the silk from the ears of corn, replacing the husks. Arrange 2 pieces of cheesecloth on top of 2 pieces of foil, and wrap the layers around 1/2 dozen clams, 1 lobster, 1 potato, 1 onion, 1 ear of corn and some rockweed if you have it. Pour in 1 cup of water. Repeat to make 6 packages, trying the cloth over the food, bringing the edges of the foil together to seal tightly.
Place the packages on a barbecue grill about 4 inches from the hot coals. Cover all with the barbecue hood or pieces of foil tucked in all round the grill. Cook for 1 hour, turning every 15 minutes, until the potatoes are done. Serve with the lemon wedges and melted butter.Makes 6 Servings.