Party time! Clams, lobster, potatoes, corn and onions partner for a delicious dinner.
Clambake
- Prep Time 0 min
- Total 0 min
- Ingredients 14
Ingredients
- 12 ears of corn, unshucked
- 12 live lobsters (about 1 pound each)
- 3 pounds small white onions, peeled
- 3 pounds red potatoes, washed
- 4 pounds steamer clams, washed
Dill Butter
- 2 cups margarine or butter, melted
- 1/4 cup chopped fresh dill weed
Garlic-Lemon Butter
- 2 cups margarine or butter, melted
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
Lemony Cocktail Sauce
- 1/2 lemon, seeded
- 3/4 cup chili sauce
- 1 teaspoon prepared horseradish
- 1 clove garlic, crushed
Instructions
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Step1Prepare pit for clambake. Peel husks off corn; remove silk. Put 1 inch of water in a 30- to 40-quart stockpot. Place lobsters in pot, followed by onions, corn, potatoes and clams. Cover pot and place on rack in pit. Let water come to a boil (about 30 minutes). Cook with water boiling for 30 minutes or until potatoes are tender. Remove pot from fire; place food on large platters. Serve with sauces.
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Step2Dill Butter: Mix margarine and dill weed.
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Step3Garlic-Lemon Butter: Mix all ingredients.
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Step4Lemony Cocktail Sauce: Place lemon in food processor; process until finely ground. Stir in remaining ingredients. Refrigerate sauce in glass bowl.
Nutrition
Nutrition Facts are not available for this recipe
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