Foil wrapped clambake - gas grill

8 servings

Ingredients

Quantity Ingredient
48 eaches Clams, in shell
4 quarts Water, cold
⅓ cup Salt
2 eaches Chickens, broilers, 2 1/2 pounds each, quartered
8 eaches Whole ears of corn
Parsley
Seaweed
8 eaches Lobster tails
16 ounces Fish fillets, cut into 8 pcs
1 pounds Butter, melted

Directions

Thoroughly wash clams in shells. In a large kettle combine cold water and ⅓ cup of salt. Place clams in salt water; let stand 15 minutes. Rinse well. Repeat saltwater soaking and rincing twice more. Break drumstick, hip and wing joints of chickens so pieces remain flat on grill.

Pre-heat both sides of gas grill on HIGH for 10 minutes. Place chicken, skin down, on cooking grids. Close hood and cook for 10 minutes. Remove from grill; season with salt and pepper. Turn back husks of corn; use a stiff brush to remove silks. Lay husks back in place over ear. Tear off sixteen 36x18 inch pieces of heavy foil.

Place 1 sheet cross-wise across second. Repeat, making a total of 8 sets. Lay a handful of seaweed in center of each. Cut 18 inch squares of cheesecloth; place a square atop each pile of seaweed. For each packet, arrange on cheesecloth 6 clams in shells, 1 chicken quarter, 1 ear of corn, 1 lobster tail and one piece of fish. Securely tie opposite ends of cheesecloth together. Seal foil around packets; place packets, seam side up on cooking grids. Close hood and cook on HIGH for 45 minutes. Arrange fresh parsley on eight plates. Remove food from packets onto plates; serve with cups of melted butter.

Submitted By GRANT AMES On 02-03-95

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