Place the steamer basket in the stock pot. Add the potatoes. Add more seaweed and the lobsters, sausage and shellfish. Find out more on clambakes, boils, and lobster in this excellent article by our own Mike Stines. This is the average weight per lobster, not total!). Although you could boil all of the ingredients a better method is to steam everything. 7 minutes before the lobsters are finished, add the clams to the boil. Add another layer of Rockweed. Cover and cook for about 45 minutes or until the shellfish have opened, the lobsters are bright red and the potatoes are knife tender. Cover until the water begins to steam. Somewhat less labor intensive than a clam bake is a clam boil where everything is steamed in a large stock pot. 8 pounds steamer (soft-shell) clams, divided into two-pound servings and placed in cheesecloth bags All rights reserved. Serve with lemon wedges and melted butter. Sea water Add the steamers (soft-shell clams) and another layer of Rockweed. © 2020 Discovery or its subsidiaries and affiliates. 4 (6-inch) links sausage, bias sliced into 2- to 2 1/2-inch pieces 3 minutes before lobsters are finished, add the corn. Find out more on clambakes, boils, and lobster in this excellent article by our own Mike Stines. Chopped parsley (for garnish). Cover and cook for about five minutes. Reduce the heat keeping the liquid at a low boil. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes. Cover and steam for 15 minutes. 3 minutes before lobsters are finished, add the corn. (The lobster should have an internal temperature of 135 degrees F. when done. Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Check the onion, if it's cooked through … Place potatoes, kielbasa, corn and clams in a … Drain the liquid from the pot and reserve it in a bowl. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Serve with lemon wedges and melted butter! Bring to a boil over high heat, then reduce the heat to medium-high. 7 minutes before the lobsters are finished, add the clams to the boil. Top the whole meal with a large, peeled whole onion nestled into the top layer. Get Kitchen Clambake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Take 15% off your first order over $19.98 with code: BULKLIFE, Zatarain's famous seven-spice seafood boil seasoning. Allow lobsters to cool for 10 minutes after removing them from the water. Serve with grilled lemon halves, strained cooking liquid (for rinsing the clams), drawn butter and a lot of cold beer. If you don’t have sea water, combine the water and salt in the stock pot. Be sure to know the weight of your lobster for proper cooking times (1 lb= 8 minutes, 2 lb=15 minutes, 3 lb=25 minutes. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Loosely bundle the clams into two separate cheesecloth packets. 1 pound drawn butter (for the lobster and clams), recipe follows Bring to a boil over high heat, then reduce the heat to medium-high. (Optional items for the clam bake/clam boil include mussels, hard-shell clams, jumbo-size shrimp, sweet onions, Red Bliss potatoes and cherry peppers.) Add onion, two halves of the garlic head, and potatoes to the water once it has come to a boil. Then get ready to 'gram -- this one-pot wonder looks impressive but is ready in minutes, making it perfect for a feast with friends. This could also be prepared in a kettle-style grill by starting a fire with hardwood charcoal and adding the rocks. Add a few handfuls of Rockweed. (window.jQuery || document.write('