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Town
Clambake by Geoffrey Zakarian of Town
Ingredients:
4 1 1/2 lbs lobsters
12 redbliss potatoes(about the size of a half dollar each)
1lbs of fresh seaweed
3-4lbs of cherrystone clams
5-6 ears of corn
4-5 pieces of chorizo sausage
4 med sweet Vidalia onions peeled and whole
In a large pot of salted boiling water, cook lobsters
for four minutes and
remove and let cool, in the same boiling water cook corn,
potatoes, and
chorizo sausage all together and bring up to a boil and
cook for 5 minutes.
In a separate clambake pot (available at any Kmart), layer
all the ingredients in this order:
1 -2 inches of the blanching water
2- seaweed
3 -cherrystones(which must be scrubbed clean first)
4- corn, potatoes and chorizo
5- lobsters
6- top with a little more seaweed and cover
With the lid on cook over a very hot grill for 10 to fifteen
minutes, from
the point when the pot begins to boil (check to see if
the clams are fully open). remove all
ingredients to a colorful platter, drizzle warm melted
butter on all and serve.
Town Cherry
Makes One Drink
6 Fresh Cherries
1 oz. Grand Marnier
1/2 oz. Angostura Bitters
6 oz. Moet & Chandon Brut Rose
Serve in a Champaign Glass |
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