This dish combines all the flavors of a traditional New England clambake without much fuss. If you don't have a pan large enough, try a disposable aluminum pan, but remember, the food will cook more quickly.

David Bonom
Recipe by Cooking Light June 2008

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Yield:
4 servings (serving size: 1/2 cup potatoes, 1/4 cup sausage, 8 mussels, 6 clams, 4 onion wedges, 1/2 lobster, and 1 lemon wedge)
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Ingredients

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Directions

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  • Prepare grill.

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  • Bring 5 quarts water to a boil in an 8-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes; drain well.

  • Place potatoes in a saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender; drain. Place potatoes in a large roasting pan; add remaining 1 cup water, lemon juice, mussels, clams, parsley, kielbasa, thyme, corn, and onions to pan; arrange lobsters over potato mixture. Sprinkle evenly with seasoning; cover with foil.

  • Place pan on grill rack; cook 18 minutes or until clams and mussels open. Discard any unopened shells. Serve with lemon wedges.

Nutrition Facts

464 calories; calories from fat 13%; fat 6.7g; saturated fat 1.8g; mono fat 1.4g; poly fat 1.6g; protein 53.8g; carbohydrates 48.7g; fiber 4.9g; cholesterol 136mg; iron 21.7mg; sodium 904mg; calcium 237mg.
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