Summer Clam Bake... Rick Moonen Style

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? Pound Tiny New Potatoes
½ Lemon (sliced)
1/3Pound Butter
1/2 Bottle Light Beer
2 Whole 1 ½  pound lobsters (claws and tail only)
½ Pound Rock Weed (washed seaweed) optional
½ Pound Chorizo Sausage
1 ½ Pound Steamer Clams
2 Ears Corn on the cob


Preheat you outdoor grill on high heat or build a hot fire. You will need a grill with a lid to do your clambake properly.
In a disposable aluminum casserole start to layer the ingredients as follows. Place the sliced lemons, butter potatoes and beer on the very bottom. Next take a large piece of cheesecloth or a small potato bag and open it over the potato mix. First place the lobster claws and tail into the cheesecloth. Add a small layer of seaweed then the sausage…seaweed again and top off with the clams. Close the cheesecloth around the clams and rest the corn on the top.
Cover the entire overstuffed casserole with aluminum foil and place on the hot grill. Cover the grill. The cooking time will vary from 25 minutes to 45. You will know that everything is cooked through when the potatoes are done.
Drain the buttery liquid into a bowl for dipping the lobster and clams in. unload everything else onto a large tray and start eating. This meal is meant to be enjoyed and eaten with your hands and lots of napkins.
Enjoy and Happy Labor Day.