Clambake

Clambake

Party time! Clams, lobster, potatoes, corn and onions partner for a delicious dinner.

Prep Time

None

Total Time

00

Minutes

Makes

 

12
ears of corn, unshucked
12
live lobsters (about 1 pound each)
3
pounds small white onions, peeled
3
pounds red potatoes, washed
4
pounds steamer clams, washed
Dill Butter
2
cups margarine or butter, melted
1/4
cup chopped fresh dill weed
Garlic-Lemon Butter
2
cups margarine or butter, melted
2
tablespoons lemon juice
2
cloves garlic, crushed
Lemony Cocktail Sauce
1/2
lemon, seeded
3/4
cup chili sauce
1
teaspoon prepared horseradish
1
clove garlic, crushed
  1. Prepare pit for clambake. Peel husks off corn; remove silk. Put 1 inch of water in a 30- to 40-quart stockpot. Place lobsters in pot, followed by onions, corn, potatoes and clams. Cover pot and place on rack in pit. Let water come to a boil (about 30 minutes). Cook with water boiling for 30 minutes or until potatoes are tender. Remove pot from fire; place food on large platters. Serve with sauces.
  2. Dill Butter: Mix margarine and dill weed.
  3. Garlic-Lemon Butter: Mix all ingredients.
  4. Lemony Cocktail Sauce: Place lemon in food processor; process until finely ground. Stir in remaining ingredients. Refrigerate sauce in glass bowl.
Makes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Crusty bread is a must for this hearty crowd-sized dinner.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.