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Clambake

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By Betty Crocker Kitchens
Created Jun 10, 2010
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Party time! Clams, lobster, potatoes, corn and onions partner for a delicious dinner.

Clambake

  • Prep Time 0 min
  • Total 0 min
  • Ingredients 14
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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

  • Step 
    1
    Prepare 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.
  • Step 
    2
    Dill Butter: Mix margarine and dill weed.
  • Step 
    3
    Garlic-Lemon Butter: Mix all ingredients.
  • Step 
    4
    Lemony 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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