New England Clambake Recipe courtesy Todd English
Show: FoodNation With Bobby Flay
Episode: Boston Seafood

2 pounds red bliss potatoes
8 chicken thighs
8 ears corn
4 (2-pound) lobsters
2 pounds linguica sausage or chorizo
3 pounds soft shell clams or steamers

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

3 Responses to “New England Clambake Recipe”

  1. 1 New England Clambakes June 26, 2008 at 4:50 pm

    If you are looking for a great online seafood resource where you can essentially enjoy Cape Cod anywhere in the US, visit Quality Fresh Seafood.

    They have a full selection of New England Clambakes as well as live lobsters, steamers, shrimp, bisque and clam chowder.

    To put together a New England style clambake, they have made it pretty easy!

    Hope you like it!

  2. 2 Michael Tim February 28, 2009 at 4:51 pm

    I love your site!

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  3. 3 Abbey39854853 September 8, 2010 at 1:57 am


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