Foil-Wrapped Clambake Recipe

Ingredients

48 clams in shells

4 quarts cold water

1/3 cup salt

8 chicken drumsticks

Salt

Pepper

8 fresh ears of corn

Rockweed or large bunch parsley

4 frozen lobster tails, thawed and halved lengthwise

1 16-ounce package frozen fish fillets, thawed and cut into 8 pieces

1 pound butter, melted

Method

Thoroughly wash clams in shells. In a large kettle combine cold water and 1/3 cup salt. Place clams in salt water mixture; let stand 15 minutes. Rinse well. Repeat salt water soaking and rinsing twice more.

In a covered grill place chicken drumsticks over hot coals. Grill about 10 minutes. Season with salt and pepper. Turn back husks of corn. Use a stiff brush to remove silk. Lay husks back in place.

Tear off sixteen 36 x - 180 inch pieces of heavy-duty foil. Place 1 sheet crosswise over a second sheet. Repeat, making a total of 8 sets. Lay a handful of rockweed or parsley in the center of each foil. Cut eight 18-inch squares of cheesecloth; place 1 square atop rockweed or parsley. For each package arrange the following on cheecloth: 6 clams in shells, 1 precooked chicken drumstick, 1 ear of corn, 1/2 of a lobster tail, and 1 piece of fish. Securely tie opposite ends of cheesecloth together. Seal opposite end of foil together; seal well.

Place foil packages, seam side up, on grill. Lower grill hood. Grill over hot coals about 45 minutes. Serve with individual cups of hot, melted butter. Makes 8 servings.

Per serving (1/8 of recipe): 655 calories, 35 g protein, 50 g fat, 707 mg Sodium, 20 g carbohydrates

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