Stove-Top New England Clambake
2 to 3 pounds rockweed (or fresh spinach blended with 4 teaspoons salt
4 (1-1/2 pound) live lobsters
8 ears of corn, shucked
4 pounds steamer clams, soaked to remove sand
1/2 pound unsalted butter, melted
Into a clam-steamer or large kettle (about 20 quarts), pour 1 inch of water.
Divide the rockweed or spinach and salt in 4 equal parts. Place one quarter
in the bottom of the steamer, and nestle the lobsters on top. Cover the lobsters
with another layer of rockweed, and position the corn on it. Cover the corn
with a third layer of rockweed, and scatter the clams over it. Cover the clams
with the last of the rockweed. Bring the steamer to a boil over high heat, covered,
and steam the "bake" for 30 to 45 minutes, or until the clam shells
have opened wide. Divide the lobster, clams and corn between four large platters,
and serve with equal portions of melted butter. Discard the rockweed.
Yield: 4 servings.