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Prep 0min
Total0min
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Ingredients
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
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Steps
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.
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Crusty bread is a must for this hearty crowd-sized dinner.
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Nutrition Facts are not available for this recipe
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