Southern Style Clambake

Ingredients

• 1 1/2 pounds seaweed (optional)
• 6 small (about 5 oz. each) sweet potatoes or yams, scrubbed
• 6 small white onions (about 3/4 lb. total), peeled
• 6 ears corn, shucked (husks reserved, silks discarded)
• 3 Whole red bell peppers
• 2 whole heads garlic
• 1/4 tsp. salt, if not using seaweed
• 4 sprigs fresh rosemary or 1/2 tsp. dry rosemary
• 7 pounds live crawfish
• 3 pounds uncooked and unpeeled medium or large shrimp
• 3 pounds live clams, scrubbed
• 3 cups beer (2 12-oz. bottles) or dry white wine
• Creole Sauce (see recipe)
• Lemon Butter (see recipe)
• Lemon wedges

Directions

• Start fire in outdoor grill about 45 minutes before you intend to begin cooking clambake, or plan to cook inside on a stove.
• Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place 1/2 of it on and under the steamer rack.
• Add sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Add peppers and garlic. Sprinkle with red pepper flakes, salt (if using) and rosemary.
• Add shrimp, tied in cheesecloth. Place clams, tied loosely in cheesecloth, over the shrimp and the "tester" sweet potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid.
• Place pot on a fire grate over a white-hot fire (adding more briquettes first, if necessary) or on a stove over high heat. Cook until strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).
• Reduce the stove heat to medium (leave outdoor fire as is) and start timing. Steam-cook for about 15 minutes or until the "tester" potato is tender and the shrimp are bright pink. Discard seaweed and/or corn husks.
• Arrange shrimp and other ingredients on a large serving platter. Serve with Creole Sauce and/or Lemon Butter and lemon wedges.