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Backyard Clambake


A slam-dunk dinner for a crowd. You can easily add to this recipe for more people. Use a large, deep roasting pan so that the seafood fits in layers. If your potatoes are big then cut into 1-inch (2.5-cm) chunks so that they cook at the same time as the seafood. We used lobster tails for ease of preparation but you could include whole lobsters if you wished. Add plenty of lemon wedges to the platter for people to help themselves.

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  • 16 small red skinned mini-potatoes
  • 2 chorizo sausages, thickly sliced
  • 2 tbsp (25 mL) olive oil
  • 6 lobster tails
  • 2 heads garlic, cloves separated
  • but not peeled
  • 6 peeled shallots, quartered
  • 2 lbs (1 kg) clams
  • 2 lbs (1 kg) mussels
  • 6 ears corn, shucked and
  • cut into thirds
  • 1 ⁄2 cup (125 mL) butter, melted
  • 1 ⁄2 cup (125 mL) white wine
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) peppercorns
  • 1 tsp (5 mL) coriander seeds
  • 1 bay leaf
  • 2 tsp (10 mL) herbes de Provence
  • 2 tbsp (25 mL) chopped parsley


Servings 8


Step 1

1. Toss potatoes and chorizo with olive oil and place in a large foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn.

2. Combine butter, wine, lemon juice, salt, peppercorns, coriander seeds, bay leaf and herbes de Provence and pour over seafood mixture. Cover tightly with foil, then cover with lid, if possible.

3. Preheat grill to medium-high, or preheat oven to 450°F (230°C).

4. Place roasting pan on grill or in oven, close lid and cook for 25 minutes or until potatoes are tender, seafood is opened and corn is cooked. If using barbecue, check after 15 minutes as it will cook more quickly. Drain off cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with parsley before serving.

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