Prep Time: 30 min.
Cook Time: 30 min.
Yield: 4 - 6 servings
Water – fill the bottom of a stockpot with 3 inches of water
2 pounds small new potatoes (white, red, or a combination)
4 tablespoons of coarse sea salt
4 lobsters (1 – 1 ¼ pounds each)
40 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
2 pounds raw frozen large shrimp (about 30), shell-on
2 sticks of melted salted butter
2 lemons, quartered
Add 3 inches of hot water in a 16-quart stockpot with a cover. Add potatoes and 4 tablespoons sea salt. Bring to a boil (5 minutes). Add lobsters; cook over high heat, covered for 10 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
Remove seafood, corn and potatoes using tongs, and transfer to large platters or rimmed baking sheets. Spoon melted butter into individual serving dishes. Be sure to set out lobster crackers, picks and bowls for the discarded shells. Finish with lemon wedges and cocktail sauce. Let your guests help themselves.
MAINE RECIPES > THIS & THAT > AUTHENTIC STOVETOP MAINE CLAMBAKE
COURTESY OF GAYWEDDINGSINMAINE.COM
This Authentic Stovetop Maine Clambake brings the Maine shore to your table with ease. Most Mainer’s know that this is the most fun you can have with your seafood. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take the longest to cook go in first. Instead of digging a sand pit, just fire up your stovetop kettle to steam a party's worth of lobsters, clams, mussels, corn and potatoes. Serve with a nice white wine, turn on some Reggae and get crackin’. This recipe is a general guide. Have fun, mix and match your favorite seafood. Great outdoor meal for summers in Maine.