Recipe - Clam Bake

16 lg Or
4 Lobster tails
Frozenthawed,ok
4 cup Parsley sprigs
4 lg Ears
Clarified Butter
20 small Clams in shells
Corn halved or 8 sm

Thoroughly wash, drain, and rinse clams in salt water (1/3 cup salt to 1
gallon water) three times. With kitchen shears, cut down both undersides
of lobster tails; pull off thin underside membranes. Tear off eight 2 1/2
foot lengths of heavy aluminum foil for each packet. Place 1 cup parsley
sprigs in center of each packet. Arrange one lobster tail, four large
clams and the corn, on top of bed of parsley. Repeat with remaining
ingredients to complete 4 packets. Drizzle Clarified Butter evenly over
lobster, clams and corn in the packets. Seal tightly. Place packets seam
side up, on grill (or directly on coals). Cover and grill over medium heat
for 20 to 25 minutes or until lobster is bright red and cooked, and clams
are opened. (Discard any unopened clams). To serve, remove lobster, clams
and corn from packets to serving plates. Spoon juices over the seafood and
corn. Serves 4. This is very good served with fresh garden salad and of
course coleslaw. A fresh loaf of homemade bread is a bonus or rolls. We
usually serve with assorted fresh fruits for the desserts with a little
whipped cream. Simple but well received.

Recipe By : KTarb

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip