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Title: Clam Bake
Yield: 1

Ingredients

     10    cherrystone clams
      5 lb soft-shell clams
      3 lb butter
      3 c  chopped leeks
      5 lg chefs potatoes
      3 lb spicy sausage
      5    maine lobsters; (1 1/2
           -pound)
      3    heads roasted garlic
     10    ears corn; broken in half
      5 bn fresh thyme
      1    summer bluefish
      4 c  olive oil
      5    brown eggs
      2 ga fresh or sea water
 
  ----------------------NECESSARY EQUIPMENT-----------------------------
     30    inches high x 15 inches tall
           - wash t; in 30, ( baseball
      1    ; round stone
     10 lb rockweed; (seaweed )
      2    pie tins

Instructions

The ingredients listed are suggested. Feel free to use whatever ingredients
your party likes and has available. This technique is for an indoor
clambake.
Optimally, a clambake is held on the beach in a rock lined sand pit in
which a
fire has been going for hours and the red embers have heated the rocks to
over
400 degrees. Placing the large wash tin on a few lit burners on the
stovetop
can create a similar effect. Place rocks down first. Let heat for 15
minutes.
Once rocks are hot, place seaweed on rocks then begin to insert the clams.
Place one pie tin above the clams. Place leeks and butter in the tin, cover
with the second tin. Continue adding rest of ingredients. Pour 2 gallons of
fresh water (or sea water if possible) over entire tub. Cover tightly and
let
steam and cook for at least 20 minutes. When eggs on top have become
hard-boiled, the rest of ingredients should be cooked as well. Plate and
eat.

Yield: 10-15 servings

Converted by MC_Buster.

Per serving: 19108 Calories (kcal); 1988g Total Fat; (91% calories from
fat); 201g Protein; 217g Carbohydrate; 3736mg Cholesterol; 13726mg Sodium
Food Exchanges: 12 Grain(Starch); 21 1/2 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 393 1/2 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #ING209

Converted by MM_Buster v2.0n.

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