Cape Cod Clambake
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Ingredients
Uncooked red potato
8 small, scrubbed and halved
Reduced sodium chicken broth
1 cup(s)
Corn on the cob
4 ear(s), medium, husks and silk removed, halved crosswise
Uncooked onion
1 large, thickly sliced
Garlic
3 clove(s), chopped
Fresh lemon juice
3 Tbsp
Unsalted butter
2 Tbsp, cut into pieces
Fresh oregano
4 Tbsp, (about 4 sprigs)
Table salt
½ tsp
Black pepper
¼ tsp
Cayenne pepper
⅛ tsp
Little neck clams
16 small item(s), scrubbed
Uncooked mussels in shells
16 medium, scrubbed and debearded
Cooked lobster meat
7 oz, edible portion, meat, from 2 (1 1/4-pound) live lobsters
Instructions
1
Preheat grill to medium-high or prepare medium-high fire.
2
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.
3
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.
4
Per serving: 1/4 lobster, 2 clams, 2 mussels, 1 potato, 1 piece corn, and about 2 tablespoons broth
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.