West Coast Style Clambake

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Seaweed - (optional)
12 lbs	5448g / 192oz	Red potatoes - (abt 1 1/2 lbs) - scrubbed (small)
6 lbs	2724g / 96oz	White onions (abt 3/4 lb) - peeled (small)
6		Corn ears - shucked, husks
		Reserved, silk discarded
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt - (if not using
		Seaweed)
4		Fresh basil sprigs
		(or 1/2 tspn dried basil)
2		Live Dungeness crabs - (abt 1 3/4 lb ea)
2 lbs	908g / 32oz	Live clams - scrubbed
2 lbs	908g / 32oz	Live mussels - scrubbed, debearded
3 cups	711ml	Beer - (2 12-oz bottles)
		(or substitute 3 cups dry white wine)
		Lemon Butter
		Spicy Mayonnaise
		Lemon Wedges

Recipe Instructions

Preheat an outdoor grill.

Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack. Add potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Sprinkle with pepper, salt (if using) and basil.

Add the crabs. Place clams, tied loosely in cheesecloth, and mussels, also tied in cheesecloth, over the crabs. Place the "tester" potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid.

Place the pot on fire grate over a white-hot fire (adding more briquettes first, if necessary) or on a stove over high heat. Cook until a strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).

Reduce the stove heat to medium-high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 minutes, or until the "tester potato" is tender and the crabs are bright red.

Discard the seaweed and/or corn husks. Arrange the crabs and other ingredients on a large serving platter. Serve with Spicy Mayonnaise and/or Lemon Butter and lemon wedges.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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