Diane Henderiks' Backyard Clambake
Recipe Courtesy Diane Henderiks
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.
Top seaweed with corn and potatoes.
Place lobsters on top of corn and potatoes.
Top with clams, mussels and shrimp.
Cover clambake with banana leaves or another layer of seaweed.
Close lid and roast for 30 minutes. If using sausage, add now, continue to cook for another 15 minutes.
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.
Course: Main Course