Good Morning America Recipes

Diane Henderiks' Backyard Clambake

Recipe Courtesy Diane Henderiks

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Healthy eating on the half shell.
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Servings:4
Difficulty: Easy
Cook Time: min

Ingredients

  • Seaweed or rockweed, soaked in water
  • Banana leaves
  • 2 dozen steamer clams (more if you'd like)
  • 2 dozen fresh mussels
  • 4 medium red potatoes
  • 4 ears of corn, cut in half
  • 4 live lobsters
  • 8 extra large shrimp (11-15), peeled, deveined, tails on
  • 4 links of turkey sausage, grilled or baked until done
  • 3 lemons, cut into wedges
  • 4 tablespoons melted butter
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: clams, mussels, lobsters, shrimp, corn, seaweed, banana leaves

    Course: Main Course


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