Cape Cod Clambake
uncooked red potato(es)
8 small, scrubbed and halved
4 medium, husks and silk removed, halved crosswise
1 large, thickly sliced
3 large clove(s), chopped
reduced sodium canned chicken broth
fresh lemon juice
2 Tbsp, cut into pieces
4 Tbsp, (about 4 sprigs)
little neck clams
16 item(s), scrubbed
uncooked shelled mussels
16 medium, scrubbed and debearded
7 oz, meat, from 2 (1 1/4-pound) live lobsters
- Preheat grill to medium-high or prepare medium-high fire.
- Toss together potatoes, corn, onion, garlic, broth, lemon juice, butter, oregano sprigs, salt, black pepper, and cayenne in large deep disposable foil pan. Cover pan tightly with heavy foil and place on grill rack. Grill, covered, until corn and onion are almost tender, about 20 minutes.
- Remove pan from grill; carefully open foil to avoid steam. Arrange clams and mussels on top of vegetables in even layer. Set lobsters on top and cover pan tightly with foil. Return pan to grill rack. Grill, covered, until potatoes are tender, lobsters are cooked through, and clams and mussels are opened, 20–25 minutes. Carefully open foil. Discard any clams and mussels that do not open.
- Per serving: 1/4 lobster, 2 clams, 2 mussels, 1 potato, 1 piece corn, and about 2 tablespoons broth