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Clambakes

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Restaurants & Bars 2

Clambakes

Jambalaya | Oct 9, 2002 11:18 AM

This board seems to be the perfect place to check this out. I will be doing a clambake this weekend and although I do lots of cooking and it seems pretty easy to do, I want to make sure I don't mess up. We will be doing this for only 8 folks and will be using one of those turkey fryers. The instructions I have so far are to lay the lobsters in first on the bottom placing them on some seaweed (or lacking that here in the Great Lakes area aluminum foil). Placed between the lobsters and the wall of the pot is the corn and a few onions, then small redskin potatoes on top and finally the clams. Put in a quart of water, cover tightly with foil and the pot cover. When steam is first seen start timing and cook for 15 minutes. Take off the heat and let sit for 5 minutes, then enjoy. To all you experts out there does this sound about right?
Thanks

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