|  | New England Steamed Clams & Lobsters
Salted water
12 small new potatoes, scrubbed
4 ears corn, husked and cut into 2 inch chunks
four 1 1/2 pound size fresh live lobsters
24 to 32 fresh live steamer clams, well scrubbed
1 1/2 cups of clarified butter
lemon wedges
In a very large saucepan or wash broiler, place 2 inches of salted water, bring to the boiling point.
Add potatoes and return to boiling. Reduce the heat and simmer, covered, until parboiled, about 12 minutes.
Add corn and lobsters. Return to the boiling point. Reduce heat and steam covered for 5 minutes.
Add clams, steam, covered, until clams open, about 4 minutes.
Place the clams in a bowl, serve each portion on platters garnished with lemon wedges. Serve with clarified butter.
To eat clams, remove clams from shell, holding the neck, dip first into the broth and then into the butter. The broth helps to clean off sand that may still be clinging to the clam. Makes 4 servings |
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