WEEKDAYS 1e|12c|p

Diane Henderiks' Backyard Clambake

Recipe Courtesy Diane Henderiks
skill level
Who doesn't love a clambake?
  • Seaweed or rockweed
  • soaked in waterBanana leaves2 dozen steamer clams (more if you'd like)2 dozen fresh mussels4 medium red potatoes4 ears of corn
  • cut in half4 live lobsters8 extra large shrimp (11-15)
  • peeled
  • deveined
  • tails on4 links of turkey sausage
  • grilled or baked until done3 lemons
  • cut into wedges4 tablespoons melted butter
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Seaweed or rockweed, soaked in water
    Get your charcoal coals glowing or heat grill to high. Wash the clams, mussels and potatoes thoroughly. Spread out a layer of seaweed across the grill.
  • 2
    4 medium red potatoes
    4 ears of corn, cut in half
    Top seaweed with corn and potatoes.
  • 3
    4 live lobsters
    Place lobsters on top of corn and potatoes.
  • 4
    2 dozen steamer clams (more if you'd like)
    2 dozen fresh mussels
    8 extra large shrimp (11-15), peeled, deveined, tails on
    Top with clams, mussels and shrimp.
  • 5
    Banana leaves
    Cover clambake with banana leaves or another layer of seaweed. Close lid and roast for 30 minutes.
  • 6
    4 links of turkey sausage, grilled or baked until done
    If using sausage, add now, continue to cook for another 15 minutes.
  • 7
    3 lemons, cut into wedges
    4 tablespoons melted butter
    Toss any unopened clams or mussels. Lobster is done when it turns red and you can twist the small legs and antennae. Meat should be firm when done. Serve immediately with drawn butter and lemon wedges.

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