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C. Paul Luongo's Published Columns

Monday, June 01, 2009

It's Clambake Time!

Exclusive for the BACK BAY SUN

It’s Clambake Time!

By C. Paul Luongo

Roger Berkowitz, Chief Fishmonger and President, LEGAL SEA FOODS with 30 locations on the East Coast offers these two exclusive recipes for a delectable clambake,
indoors or out!

Outdoors (for 4)

Ingredients –

4 chicken lobsters
4 lbs. cleaned steamers
4 lbs. cleaned mussels
4 ears of corn
1 large piece of chorizo
Rockweed or seaweed (available at Legal Sea Foods)
Softened herb butter for brushing

Step 1 Place lobsters in salted boiling water for 2 minutes.
Remove, drain well and cut in half lengthwise. Brush
meat side with herb butter and place on hot grill.
Continue basting until meat is cooked through (approx. 5-6 minutes)

Step 2 Soak seaweed in cold water for several minutes. Remove and
shake off excess water. Arrange seaweed on hot grill and nestle
clams and mussels in seaweed. Cover grill and remove shellfish
when they pop open, (approx. 10-12 minutes). Discard any mussels
or clams that do not open.

Step 3 Place unshucked corn on hot grill and cook until tender,
(approx. 10-12 minutes)
Step 4 Cut sausage into four equal pieces and place on hot grill for
approximately 10 minutes.

Step 5 Divide clams and steamers between four plates and place an ear
of corn, piece of chorizo and one lobster on top.

Step 6 Serve with melted butter on the side.

Indoors (for 2)

One pot lobster bake.


2 chicken lobsters 2 lbs. cleaned steamers
2 lbs. cleaned mussels 2 ears of corn
2 small pieces of chorizo 1 cup of white wine
1 cup of water 2 diced shallots

Step 1 Place 2 lobsters on the bottom of a large oversized stock pot.

Step 2 Layer the mussels and clams on top of the lobsters.

Step 3 Create a final layer with the corn and chorizo

Step 4 Pour wine, water and shallots over everything and cover with a lid or
aluminum foil.

Step 5 Cook over medium heat for at least 30 minutes or until all the clams and mussels have opened.

Step 6 Divide clams and mussels between 2 plates and place an ear of corn, piece of
chorizo and one lobster on top.

Step 7 Serve with melted butter and liquid from the pot on the side.

Alternatively, save yourself all this work and effort and walk or drive to your nearest LEGAL SEA FOODS location (there are 3 in Back Bay) and for only $36.95 you can dine regally without all the work and enjoy this sumptuous feast in a comfortable setting year-round!

C. Paul Luongo is President of
C. PAUL LUONGO COMPANY, Public Relations
& Marketing, Boston