Clambake Bundles
Source of Recipe
Internet
List of Ingredients
8 Clams in Shells
2 (8 oz) Lobster Tails
1 Chicken, quartered
3 tb Margarine, melted
2 Fresh ears of Corn
Parsley
1/2 c Margarine, melted
Recipe
Thoroughly wash, drain, and rinse clams in salted water (1/3
cup salt to gallon water) three times (let stand in salted water
15 minutes each time). With sharp kitchen shears, cut down
both sides of lobster tails; pull off thin underside membrane.
Brush chicken pieces with the 3 tablespoons melted margarine.
Grill the chicken over medium-hot coals, skin side down, for 10
minutes. Season with salt and pepper. Peel off corn husks, then
remove silks from corn using a stiff brush.
Tear off four 36X18-inch pieces of heavy foil. Place 1 sheet
crosswise over another sheet. Repeat to form to packages.
Place a handful of parsley in the center of each. Cut two
18-inch squares of cheesecloth; place 1 square atop parsley
in each package.
For each package, arrange the following: 4 clams, 1 lobster
tail, 2 chicken quarters, and 1 ear of corn. Tie opposite ends
of cheesecloth together. Seal opposite ends of foil together
securely. Grill till chicken is done, allowing about 30 minutes on
a covered grill and 35-40 minutes on an uncovered grill. Halve
corn and lobster. Serve with individual cups of melted butter.
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