Lobster clambake time of year. When I went to school back east we were always doing some seafood cooking. Sometimes we tried a lobster/clam bake.

This is a recipe for a lobster clambake that I found online; I don’t know exactly how to give credit but I’m going to cook it, and give credit by giving it an endorsement since I haven’t done this since I was back east.

Clam – Lobster Bake

READY IN: 7hrs 55mins

Recipe by Esmie
Even if you don’t live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering.

Ingredients
(8 Servings)

8 baking potatoes or 8 sweet potatoes
8 ears corn
8 onions
8 chicken halves
8 live lobsters
4 -8 dozen clams

Prepare your favorite clam chowder as an appetizer.
Serve clambake with plenty of melted butter, lemons, and watermelon.

Directions
Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
Cover food with remaining wet cheesecloth, then greens.
Cover pit with heavy duty aluminum foil.
Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
Serve with melted butter and lemon.

I’m hungry just setting this down on the computer. I love clams and lobster. Enjoy!!!